Spicy Rhubarb Cake with Lemon Sauce

    (34)
    1 hour 20 minutes

    Delicious sweet and tangy rhubarb cake is made even better with a fresh lemon sauce! Everyone will love this one.


    22 people made this

    Ingredients
    Serves: 12 

    • 2 tablespoons butter
    • 1 cup (200g) white sugar
    • 1 egg
    • 3/4 cup (190ml) milk
    • 2 cups (250g) sifted flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 2 cups (250g) rhubarb, cut into 1 cm pieces
    • 2 cups (400g) white sugar
    • 4 tablespoons cornflour
    • 2 1/2 cups (625ml) water
    • 4 tablespoons butter
    • 2 1/2 teaspoons grated lemon zest
    • 2 tablespoons lemon juice
    • 1/4 teaspoon lemon essence
    • 1 drop yellow food colouring

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
    2. In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
    3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool. Serve with Lemon Sauce.
    4. To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornflour. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest and lemon juice. Stir in 1 or 2 drops yellow food colouring if desired.

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    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (24)

    by
    13

    For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad...  -  23 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    12

    This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off.  -  01 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    10

    What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too overpowering, since it is such a strong spice. The ONLY thing wrong with this recipe, in my opinion, is that there is way too much sauce. You could easily get by with making only half a batch of the sauce. I ended up throwing a good portion away. My husband and I ate our first pieces with the sauce still warm and it was amazing. I then poured half of the sauce over the rest of the cake and my hubby took it into work the next day to share with his co-workers and it got rave reviews! I also choose to go "natural" and not add the food coloring to the sauce. The zest does give it a nice pale yellow color.  -  13 Jun 2011  (Review from Allrecipes USA and Canada)

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