I had so much fun posting with a theme last week (my farewell treats to my now former co-workers), that I decided we’re going to do it again. Yes, that’s right, it’s RHUBARB week on Planet Byn.
It’s well documented in the archives that I just love this pink, tart, celery looking weirdo of a fruit (actually a vegetable). With my first rhubarb scoop of the summer, I quickly ran through some of my faves - strawberry rhubarb jam, rhubarb compote and breakfast rhubarb granola crisp - but didn’t make anything new.
When I saw this bundt cake linked on Shutterbean.com on Friday morning. I needed it in my life immediately, especially since rhubarb season is quickly coming to a close, and there’s no time to waste. I made it yesterday afternoon, and gave it to my parents to bring to their neighbours’ house for dinner. According to my Mom, everyone LOVED it! It’s so hydrated (this is our new word for moist, by the way), and lemon and rhubarb are an inspired combination; I’m not quite sure why I never thought of this before.
I sent this recipe to Gwendolyn, as her love of lemon and rhubarb are also well documented on her blog. Her reply says it all:
“If you’ll forgive my profanity, f*** yes!”
I’m so glad we’re friends; she totally gets it.
Lemon Rhubarb Buttermilk Bundt Cake
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 cup (2 sticks) butter, room temperature
1 3/4 cup sugar
zest from two lemons
1 tsp vanilla
3/4 cup buttermilk
3 cups diced rhubarb, tossed with 2 tbsp flour
2 cups icing sugar
juice from one lemon
1 tbsp butter, melted
- Preheat your oven to 350, and spray your bundt pan very well with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder and salt, and set aside.
- In a large bowl, beat together the butter, sugar and lemon zest until light and fluffy. Beat in your eggs one at a time, and give the bowl a good scrape with a spatula at the end.
- Alternately add the flour mixture (3 additions) and buttermilk (2 additions) to the butter mixture, starting and finishing with the flour. Each time, blend until until just combined.
- Fold in the flour coated rhubarb, then add the batter to your bundt pan, and smooth with a spatula.
- Bake for 50-60 minutes, until a toothpick inserted into the cake comes out clean. Let cool in the pan for 30 minutes, then turn out onto a plate or platter.
- Make the glaze by whisking the icing sugar, lemon juice and butter together, and pour it over the warm cake. (A lot of glaze will run off and collect at the bottom, but people will just stick their fingers in it or spoon it off onto their cake). Make this while you still have the chance!