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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 202.1
  • Total Fat: 8.2 g
  • Cholesterol: 35.7 mg
  • Sodium: 139.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Rhubarb Cake with Lemon Sauce calories by ingredient
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Rhubarb Cake with Lemon Sauce

Submitted by: GETTINGFIT1019

Introduction

TOH 2011 recipe - very good! Like a coffee cake. I make it in 2 round cake pans vs. the 9X13. One of our favorite rhubarb recipes - very moist, great flavor. TOH 2011 recipe - very good! Like a coffee cake. I make it in 2 round cake pans vs. the 9X13. One of our favorite rhubarb recipes - very moist, great flavor.
Number of Servings: 24

Ingredients

    CAKE:
    Butter, unsalted, .5 cup (remove)
    Granulated Sugar, .5 cup (remove)
    Brown Sugar, .5 cup, packed (remove)
    Egg, fresh, 1 large (remove)
    Vanilla Extract, 2 tsp (remove)
    *Flour, white, 3 cup (remove)
    Baking Powder, 1 tsp (remove)
    Salt, .5 tsp (remove)
    Baking Soda, .5 tsp (remove)
    Buttermilk, lowfat, 1 cup (remove)
    *Rhubarb, 2 cup, diced (remove)
    TOPPING:
    Cinnamon, ground, 1.5 tsp (remove)
    Granulated Sugar, 1.5 tsp (remove)
    LEMON SAUCE:
    Granulated Sugar, 1 cup (remove)
    Butter, salted, .5 cup (remove)
    Water, tap, .33 cup (8 fl oz) (remove)
    *Lemon Juice, .1875 cup (remove)
    Egg, fresh, 1 large, beaten (remove)
    Grated Lemon Peel, 1 tsp (remove)
    Nutmeg, ground, 1 tsp (remove)

Directions

In lrg. bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda: add to the creamed mixture alternately with the buttermilk. Fold in rhubarb.
Transfer to greased 9x13, or 2 round pans (I use canola cooking spray). Sprinkle with 1.5 tsp. cinnamon/1.5 tsp. sugar - cinnamon-sugar. Bake at 350 for 30-40 min. or until a toothpick inserted center comes out clean. Place on wire rack.
For sauce, in saucepan, combine 1 c. sugar, .5 c. butter, water and lemon juice. Bring to boil over med. heat, stirring constantly. Whiisk a small amount of the hot mixture into the beaten egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of the spoon. Stir in the lemon peel and nutmeg. Serve sauce warm with cake.

Serving Size: Makes 24 servings in 2 round cake pans

Number of Servings: 24

Recipe submitted by SparkPeople user GETTINGFIT1019.






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Member Ratings For This Recipe

  • I wanted to try this recipe, but there are inconsistencies in it. It says .33 cup of water (8 oz.). .33 should be 1/3 cup not 8 oz, so which is it? How much is .1875 cup? Is it a teaspoon, tablespoon, what? Why does it say remove after each ingredient? - 7/24/13

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