Rhubarb Cake With Lemon Sauce

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 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
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/3 cup water
• 3 tablespoons lemon juice
• 1 large egg, lightly beaten
• 1 teaspoon grated lemon zest
• 1 teaspoon ground nutmeg

1. 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.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
3. 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.

butter, sugar, brown sugar, egg, vanilla, allpurpose, baking powder, ground cinnamon, salt, baking soda, buttermilk, frozen rhubarb, cinnamonsugar, sugar, butter, water, lemon juice, egg, lemon zest, ground nutmeg

Taken from www.tasteofhome.com/recipes/rhubarb-cake-with-lemon-sauce/ (may not work)