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. |