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- Moist and slightly spicey, sweet/sour cake
- Prickly Pear
- 2 T soft butter
- 1 c sugar
- 1 egg
- 3/4 c milk
- 2 c sifted flour
- 2 t baking powder
- 1 t salt
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t cloves
- 2 c rhubarb, cut into 1/2" dice
- 2 c sugar
- 4 T cornstarch
- 2-1/2 water
- 4 T butter
- 1 lemon
- 1/4 t lemon extract (optional--use for a tangier sauce)
- yellow food coloring
- Mix together 2 T soft butter, 1 cup (225 ml) sugar and 1 egg.
- Stir in 3/4 cup (175 ml) milk.
- Sift together 2 cups (475 ml) sifted flour, 2 t baking powder, 1 t salt, 1 t cinnamon, 1/2 t nutmeg and 1/2 t cloves.
- Then add to previously mixed ingredients.
- Stir in 2 c cut up rhubarb.
- Place in 9x13" pan sprayed with Pam.
- Bake at 350 for 45-50 minutes until done.
- Lemon Sauce Topping:
- Mix together 2 cups (475 ml) sugar and 4 T cornstarch well in a 2-quart microwave safe bowl.
- Add 2-1/2 cups (600 ml) water.
- Microwave on high until thick and bubbly (and mostly clear), stirring every minute or two.
- Blend in 4 T butter, grated rind and the juice of 1 lemon, 1/4 t lemon extract (lemon extract is optional) and a few drops of yellow food coloring.
- Mix well, let cool.
- Serve cake with sauce ladled over top of each individual piece.
- My mother got this recipe from the pastor's wife in 1952 and it has been a seasonal family favorite ever since. Even people who say they dislike rhubarb enjoy this cake.
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