Rhubarb Cake with Lemon Butter Sauce

Submitted 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.



Mix together;

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt


3 tablespoons butter, melted
1 cup 2% milk
1 cup chopped rhubarb

Combine to sprinkle over top:

1 teaspoon cinnamon
3 tablespoons sugar


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)


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.