Rhubarb Cake with Lemon Butter Sauce

Name: Rhubarb Cake with Lemon Butter Sauce
Yield: Makes 9 servings
Ingredients: ¾ cup heavy whipping cream; 2 teaspoons baking powder; ½ cup butter; 1 teaspoon cinnamon; ¼ teaspoon salt; 2 tablespoons (1 lemon) lemon juice; 1 cup + 1 tablespoon sugar; 1 cup 2% milk; 1 cup chopped rhubarb; 1 cup sugar; 3 tablespoons butter, melted; 2 cups all-purpose flour

Preparation info

Makes
9
servings

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

Tender bright red stalks of rhubarb are available in the spring and early summer. During the rest of the year, you can purchase frozen rhubarb but the stalks are usually thick. Chop frozen stalks so the sharp tangy fruit flavor is evenly distributed. For a rich buttery sauce like this, use freshly squeezed lemon juice.

Ingredients

2 cups all-purpose flour
1 cup + 1 tablespoon sugar

Cake
Vegetarian
Scandinavia
Summer
Spring

Method

Heat the oven to 375° F. Lightly grease a 9" × 9" baking dish or spray with nonstick cooking spray.

Combine flour, 1 cup sugar, baking powder and salt in a medium bowl. Add milk and butter and whisk until smooth. Stir in the rhubarb. Pour into the prepared pan.

Combine

Ingredients

Method

Photos