Rhubarb Spice Cake

• 2 T soft butter
• 1 c sugar
• 1 egg
• 3/4 c milk
• 2 c sifted flour
• 2 t baking powder
• 1 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/2 t cloves
• 2 c rhubarb, cut into 1/2" dice
• 2 c sugar
• 4 T cornstarch
• 2-1/2 water
• 4 T butter
• 1 lemon
• 1/4 t lemon extract (optional--use for a tangier sauce)
• yellow food coloring

1. Mix together 2 T soft butter, 1 cup (225 ml) sugar and 1 egg.
2. Stir in 3/4 cup (175 ml) milk.
3. Sift together 2 cups (475 ml) sifted flour, 2 t baking powder, 1 t salt, 1 t cinnamon, 1/2 t nutmeg and 1/2 t cloves.
4. Then add to previously mixed ingredients.
5. Stir in 2 c cut up rhubarb.
6. Place in 9x13" pan sprayed with Pam.
7. Bake at 350 for 45-50 minutes until done.
8. Mix together 2 cups (475 ml) sugar and 4 T cornstarch well in a 2-quart microwave safe bowl.
9. Add 2-1/2 cups (600 ml) water.
10. Microwave on high until thick and bubbly (and mostly clear), stirring every minute or two.
11. Blend in 4 T butter, grated rind and the juice of 1 lemon, 1/4 t lemon extract (lemon extract is optional) and a few drops of yellow food coloring.
12. Mix well, let cool.
13. Serve cake with sauce ladled over top of each individual piece.

t, sugar, egg, milk, flour, baking powder, salt, cinnamon, nutmeg, cloves, rhubarb, sugar, t, water, t, lemon, lemon, yellow food coloring

Taken from online-cookbook.com/goto/cook/rpage/0009B6 (may not work)