Rhubarb Spice Cake with Lemon Sauce

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

2. 2

   Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.

3. 3

   Beat 2 tablespoons butter and 1 cup sugar in a large bowl until light and fluffy; beat in the egg. Beat in the flour mixture alternately with the milk, mixing only until combined. Stir in the chopped rhubarb. Pour the batter into the prepared pan.

4. 4

   Bake in the preheated oven for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool.

5. 5

   To make the lemon sauce: In a small saucepan, combine 2 cups sugar and 4 tablespoons cornstarch; mix well. Stir in the water; cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops of yellow food coloring, if using.

6. 6

   Serve slices of cake topped with the warm lemon sauce.

• Calories 198.83 kcal Moderate
• Protein 3.42 g Low Source
• Carbs 40.98 g Moderate
• Total Fat 2.51 g Low Source
• Saturated Fat 1.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 20.26 mg Moderate
• Sodium 120.31 mg Moderate
• Fiber 1.72 g Low Source
• Sugar 20.22 g High
• Added Sugar 2.08 g Low Source
• Calcium 149.61 mg Moderate
• Iron 1.37 mg Low Source
• Potassium 73.73 mg Low Source
• Vitamin A 17.7 mcg_rae Low Source
• Vitamin C 0.32 mg Low Source
• Vitamin D 0.42 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Food Dyes 🎨