Rhubarb Cake with Lemon Butter Sauce
My husband likes rhubarb. It's a Minnesota thing. So, I clip a lot of recipes for rhubarb, but only make a few. This is a quick and easy cake that's good even without the sauce. (Which is good, because most of the calories reside in the sauce, I believe!) As an alternative to sauce, try serving slices with vanilla ice cream.
Serves 8
From The Star Tribune, May 4, 2011
1 cup whole wheat pastry flour
1 cup white all-purpose flour
1 cup sugar, plus 1 Tblsp for the topping
2 tsp baking powder
1/4 tsp salt
1 cup milk
3 Tblsp butter, melted
1 cup chopped rhubarb
1 tsp ground cinnamon
For the sauce:
1 cup sugar
1 stick of butter
3/4 cup whipping cream
2 Tblsp lemon juice
Preheat oven to 375 degrees. Lightly grease a 9x9" baking dish or a 9" pie pan with deep sides.
Combine the flours, 1 cup sugar, baking powder and salt in a medium-sized bowl. Add milk and melted butter. Whisk until well combined. Stir in the rhubarb and pour into the prepared pan.
Combine the cinnamon with 1 Tblsp sugar to make a topping. Sprinkle over the surface of the cake evenly.
Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack while making the sauce.
For the sauce combine the sugar, butter and cream in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes or until slightly thickened, still stirring. Add the lemon juice and stir. Serve the sauce warm or refrigerate until needed.