Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon baking soda1 cup buttermilk2 cups chopped fresh or frozen rhubarb1 tablespoon cinnamon-sugarLEMON SAUCE:1 cup sugar1/2 cup butter, cubed1/3 cup water3 tablespoons lemon juice1 large egg, lightly beaten1 teaspoon grated lemon zest1 teaspoon ground nutmeg
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon zest and nutmeg. Serve warm with cake.
