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Rhubarb Spice Cake
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Moist and slightly spicey, sweet/sour cake

Prickly Pear

Serves/Makes:9x13" pan

  • 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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