Lemon Rhubarb Bundt

It’s official. I’ve reached the end of the internet when it comes to rhubarb recipes. I was waiting for Smitten Kitchen to post something new this year, but nothing popped up, so maybe she feels the same way.

The very first rhubarb recipe I posted was in the first year of Planet Byn, back in 2010, and it was Breakfast Rhubarb Granola Crisp. I still make this, but have adjusted it a bit over the years, and posted about the new version in 2016. You can see the entire archive of rhubarb adventures by clicking here.

Bundt Slices

Since I didn’t have any new inspiration this summer, I decided to throw it back to my favourite rhubarb treat of all time, this Lemon Rhubarb Bundt Cake I first made in 2011. I didn’t change a single thing about it (except to halve the glaze, you don’t need that much) and it was just as delicious as I remembered!

Lemon Rhubarb Bundt Cake

Source: Bake and Shake

Ingredients

  • 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
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup buttermilk
  • 3 cups diced rhubarb, tossed with 2 tbsp flour

+ 1 cup icing sugar mixed with juice from 1/2 a lemon (may need to add a little more sugar or juice to           adjust for consistency)

Directions

  1. Preheat oven to 350°, and spray a bundt pan very well with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt, and set aside.
  3. In a large bowl, beat together the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time, and give the bowl a good scrape with a spatula at the end.
  4. 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.
  5. Fold in the flour coated rhubarb, then add the batter to your bundt pan, and smooth with a spatula.
  6. Bake for 50-60 minutes, until a skewer inserted into the cake comes out clean. Let cool in the pan for 30 minutes, then turn out onto cooling rack.
  7. When cake is cool, place the cooling rack over a baking sheet (to collect the run off), and pour the glaze over top. Let it set for a few minutes, then slice and serve.