Preheat the oven to 180 C / Gas mark 4. Grease and flour a 22x33cm cake tin. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, cream together 30g butter and 200g sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour mixture into prepared tin.
Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Serve with Lemon Sauce.
To make the Lemon sauce: In a saucepan, mix together 400g sugar and 4 tablespoons cornflour. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 60g butter, lemon zest and lemon juice. Stir in 1 or 2 drops yellow food coloring if desired.
Altered ingredient amounts.
Increased rhubarb to 300g and gave it a very light dusting of flour before adding to the mix to prevent the pieces sinking to the base of the cake during cooking. - 19 May 2010
Baked this cake yesterday and found it very moist, light and tasty...we loved the spiced sponge....just tweaked it a bit by adding slightly more rhubarb (300g) and omitted the lemon sauce as my partner prefered to eat it on its own. We think this will be lovely served warm with custard too and will be also trying it out with apple. Great recipe and thanks for sharing...this will definately be going in the family favourites book! - 19 May 2010