By Irene Hauner

Just tried this rhubarb cake and it is sooo good.  The lemon sauce helps and a dollop of whip cream makes it even better.  Only takes a cup of rhubarb and is so flavorful.

Cake:

Mix together;

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

Add:

3 tablespoons butter, melted

1 cup 2% milk

1 cup chopped rhubarb

Combine to sprinkle over top:

1 teaspoon cinnamon

3 tablespoons sugar

Sauce:

1 cup sugar

1/2 cup butter (1 stick)

3/4 cup heavy cream (I used 2%)

2 tablespoons freshly squeezed lemon juice (I used bottled)

Directions:

To make cake: 

Preheat the oven to 375 degrees. 

Lightly grease a 9 x 9 inch baking dish or spray with nonstick spray.

Combine the flour, 1 cup sugar, baking powder and salt in a medium bowl.  Add milk and melted butter and whisk until smooth. Stir in the rhubarb.  Pour into the prepared pan.

Combine the remaining 1 tablespoon sugar and the cinnamon in a small dish. Sprinkle over the batter.

Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean.  Cool slightly on a wire cooking rack.

To make the sauce; 

Combine 1 cup sugar, 1/2 cup butter and cream in a small saucepan.   Bring to a boil over medium high heat, stirring constantly.

Reduce the heat to low and simmer 5 minutes or until slightly thickened, stirring occasionally.  Stir in the lemon juice. 

Serve the sauce warm or refrigerate until needed.