Rhubarb cake with lemon butter sauce

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 443.3
  • Total Fat: 17.3 g
  • Cholesterol: 50.4 mg
  • Sodium: 195.8 mg
  • Total Carbs: 70.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Rhubarb cake with lemon butter sauce calories by ingredient
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Number of Servings: 9


    2 c all purpose flour
    1 cup + 1 Tbsp sugar
    2 tsp baking powder
    1/4 tsp salt
    1 c 2% milk
    2 Tbsp butter, melted
    1 c rhubarb, chopped
    1 tsp cinnamon

    For sauce
    1 c sugar
    1/2 c butter
    3/4 c heavy whipping cream
    2 Tbsp lemon juice, about 1 lemon


1. Heat oven to 375 degrees Fahrenheit, lightly grease a 9x9 baking dish. Or spray with nonstick cooking spray.
2. Combine flour, 1 c sugar, baking powder, and salt in a medium sized bowl. Add milk and butter, and whisk until smooth. Stir in rhubarb. Pour into prepared pan.
3. Combine the remaining 1 Tbsp sugar and the cinnamon in a small dish. Sprinkle over the batter.
4. Bake 30-40 minutes or until wooden pick inserted in the center comes out clean. Cool slightly on a wire cooling rack.
5. To make the sauce combine the sugar, butter and whipping cream in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce 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.
Makes 9 servings.

Serving Size: 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user LINCOLN.T.ROSE.

TAGS:  Desserts |

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