Indulge in the perfect combination of sweet and tangy flavors with this delightful rhubarb spice cake topped with a zesty lemon sauce. This moist cake is infused with warm spices and chunks of stewed rhubarb, creating a delightful treat that is perfect for any occasion.
Ingredients
- 2 cups chopped rhubarb
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- Lemon Sauce Ingredients:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a saucepan, cook the rhubarb and sugar over medium heat until the rhubarb is tender. Set aside to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Fold in the stewed rhubarb.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon sauce. In a small saucepan, combine the sugar and cornstarch. Stir in the water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the sauce thickens.
- Serve the warm cake topped with the lemon sauce. Enjoy!
