Lemon Rhubarb Bundt Cake

I found something amazing to do with some of the rhubarb my parents gifted to me! This cake was the perfect option. It is sweet, tart, lemony, moist, and has a beautiful splash of rhubarb right in the middle.

You know me by now, and when friends come over, I love to have some baked goods of some kind to offer them. If I don’t have anything prepared and friends come over to visit, I actually feel bad! I’ve built up a bit of a reputation in that I always have something delicious to munch on if we have visitors, and if I don’t live up to the name, there’s a little bit of guilt.

Well, a friend of mine came over last night for a dinner/movie date. We made dinner, I made dessert, and then we just caught up over a movie and just had some relaxation time. It was awesome. I was looking for a sweet treat for dessert, and I had a ton (and I mean a TON) of rhubarb in my freezer. Bless those parents of mine, they gave me so much!

I took to Pinterest, and found this eye-catching recipe. It looked amazing, used mostly pantry staples, and seemed to yield some delicious results. Boy, were my expectations lived up to! This cake is phenomenal. It’s got a little bit of tartness, some sweet, and a whole lot of AWESOME. If you have some time, and some rhubarb, I highly suggest you go make this cake!

Ingredients

Yield: 1 Bundt cake

For the cake:

1 c. butter, softened
1¾ c. sugar
Zest of 1-2 lemons (I used the zest of 1 lemon, and about 2 tsp. of lemon juice)
3 eggs
1 tsp. vanilla
2½ c. + 2 tbsp. flour, divided
1 tsp. baking powder
1 tsp. salt
¾ c. buttermilk (or milk with 2 tsp. vinegar or lemon juice mixed in)
3 c. diced rhubarb

For the glaze:

Juice of 1 lemon
2-3 c. icing sugar

Preheat oven to 350ºF. Grease and flour a Bundt pan (or use some Miracle Cake Release. 1:1:1 ratio of flour, vegetable shortening, and oil.) and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, combine the butter, sugar, and lemon zest/juice and whip until light and fluffy. Add the eggs, one at a time, combining after each addition. Add in the vanilla.

In a separate, medium mixing bowl, whisk together the flour (the first amount), baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with the buttermilk, ideally in 3 portions of each, until everything is fully incorporated.

Toss the rhubarb with the second measurement of flour to coat rhubarb evenly. Fold into the cake batter with a spatula.

Transfer cake batter into prepared pan, and smooth evenly with a spatula. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. (Mine took even longer, because my oven tends to run a bit cool.)

Remove the cake from the oven and let cool about 30 minutes in the pan, then remove from pan and let cool. If you glaze your cake while warm, the glaze will be a bit runnier, but you can still do this.

To make the glaze, in a small bowl whisk together the lemon juice, and 2 c. of the icing sugar. Add more icing sugar for a thicker glaze, depending on how much juice you got from the lemon. (I needed to add an extra half-cup or so.) Pour the glaze evenly over the cake.

Slice, serve, and enjoy!

 

 

 

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