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Rhubarb Spice Cake with Lemon Sauce

Rated as 4.39 out of 5 Stars

"My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb."
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Ingredients

1 h 50 m servings 351 cals
Original recipe yields 12 servings (1 9x13-inch pan)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  3. In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
  5. To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
  6. Serve slices of cake with the warm lemon sauce.

Footnotes

  • Cook's Note:
  • You can add lemon extract if you like a tangier sauce.

Nutrition Facts


Per Serving: 351 calories; 6.8 g fat; 70.8 g carbohydrates; 3.5 g protein; 32 mg cholesterol; 340 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off.

Most helpful critical review

For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad...

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This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off.

For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad...

What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too over...

I tried this cake for Fathers day, Everyone loved it. With or without the lemon sauce it is tasty. Hint: try the lemon sauce on other desserts, It is delicious!!

I made this without the lemon sauce to bring to an afternoon tea. Everyone loved it! Even my student who said he had been "scared of rhubarb" before this had two pieces. Definitely a winner!

I made this for the dessert at our traditional easter dinner. Fantastic! I did a layered 8" cake with lemon cream cheese frosting - it was a huge hit. Will do again, maybe with the original lemo...

This cake was just okay...a tad on the sweet side, I'd probably reduce the sugar if I were to make it again. The lemon sauce was great though, would be nice on a variety of different fruit or o...

Excellent moist flavorful cake. We ate it all before I ever got around to making the sauce!

This is the best cake I have ever tasted. I didn't have ground cloves so ground some whole cloves (mortar and pestle). I did not use the lemon sauce listed here as too syrupy and sweet for this ...