Description:

Moist and slightly spicey, sweet/sour cake

Source:

Prickly Pear

Serves/Makes:9x13" pan

Ingredients

• 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

Preparation

• 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.

Comments

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.