A not so low calorie dessert!
Last week I told you that with a healthy low calorie chicken, tomato, cucumber salad we had a not so low calorie dessert! Today I’m sharing with you the dessert that Bev Chicos brought to our luncheon. It was soooo good! We topped the lemon sauce with a bit of whipped topping. This was a dessert we all wanted to go home and make. I hope you enjoy it!
French Rhubarb Cake:
4-5 cups diced rhubarb
1 stick butter, softened
1 1/4 cups sugar
1 tsp vanilla
3 eggs
1 2/3 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup sliced almonds
sprinkle of sugar
Cream butter and sugar until fluffy; add eggs one at a time, add vanilla. On low speed, slowly add combined dry ingredients, don’t over mix; fold in rhubarb. Pour into a well buttered 10 inch dish, spring form pan or bundt pan. Sprinkle top of batter with almonds and sugar. You can use large crystal sugar. Bake at 375 degrees 35-45 minutes until test done with a toothpick.
Lemon Sauce:
1 cup sugar
1/2 cup butter
1/3 cup water
3 Tbs lemon juice
1 egg, beaten
1 tsp nutmeg
Combine sugar, butter, water and lemon juice in saucepan. Bring to boil over medium heat, stir constantly, whisk small amount of hot mixture into beaten egg, return all to pan, stir constantly, cook until thickened. Stir in nutmeg, serve warm over cake. Delicious!
Last week I told you that with a healthy low calorie chicken, tomato, cucumber salad we had a not so low calorie dessert! Today I’m sharing with you the dessert that Bev Chicos brought to our luncheon. It was soooo good! We topped the lemon sauce with a bit of whipped topping. This was a dessert we all wanted to go home and make. I hope you enjoy it!
French Rhubarb Cake:
4-5 cups diced rhubarb
1 stick butter, softened
1 1/4 cups sugar
1 tsp vanilla
3 eggs
1 2/3 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup sliced almonds
sprinkle of sugar
Cream butter and sugar until fluffy; add eggs one at a time, add vanilla. On low speed, slowly add combined dry ingredients, don’t over mix; fold in rhubarb. Pour into a well buttered 10 inch dish, spring form pan or bundt pan. Sprinkle top of batter with almonds and sugar. You can use large crystal sugar. Bake at 375 degrees 35-45 minutes until test done with a toothpick.
Lemon Sauce:
1 cup sugar
1/2 cup butter
1/3 cup water
3 Tbs lemon juice
1 egg, beaten
1 tsp nutmeg
Combine sugar, butter, water and lemon juice in saucepan. Bring to boil over medium heat, stir constantly, whisk small amount of hot mixture into beaten egg, return all to pan, stir constantly, cook until thickened. Stir in nutmeg, serve warm over cake. Delicious!
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