“This is our all-time favorite rhubarb recipe. I think it tastes best when both the cake and sauce are warm, but it is still excellent if just the sauce is warmed.” —Karen Graham, Star, Idaho
Category: Desserts
Cuisine: not set
1/2 cup butter softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
1 tablespoon cinnamon-sugar
LEMON SAUCE:
1 cup sugar
1/2 cup butter cubed
1/3 cup water
3 tablespoons lemon juice
1 egg, lightly beaten
1 teaspoon grated lemon peel
1 teaspoon ground nutmeg
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