Rhubarb Cake With Lemon Sauce (Taste Of Home)

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 cups chopped fresh rhubarb or 2 cups 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, beaten
• 1 teaspoon grated lemon peel
• 1 teaspoon ground nutmeg

1. Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
2. Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
3. For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in 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 peel and nutmeg. Serve warm with cake.

butter, sugar, brown sugar, egg, vanilla, flour, baking powder, cinnamon, salt, baking soda, buttermilk, fresh rhubarb, cinnamon sugar, lemon sauce, sugar, butter, water, lemon juice, egg, ground nutmeg

Taken from www.food.com/recipe/rhubarb-cake-with-lemon-sauce-taste-of-home-419841 (may not work)