Tuesday, June 7, 2011

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.

Rhubarb Cake with Lemon Butter Sauce
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.


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