lemon buttermilk rhubarb bundt cake

Okay, now that we have met our daily fruit requirement (see previous post), it is time for cake.  And what a yummy rhubarb cake it is!  I made this yesterday afternoon while my boys played outside my kitchen window.  As I chopped rhubarb and creamed the butter and sugar, they were busy pounding and sawing with their play tools.  It was a win/win all around.   I discovered this recipe on a new food blog, Honey & Jam.  Beautiful recipes and stunning photographs.  All coming from a 19 year old woman.  I'm amazed at her talent and focus at such a young age.

So, if you can find a rhubarb plant in the garden or visit the local market (I just saw fresh rhubarb at our local Waterloo market this morning) give this one a try.

Lemon Buttermilk Rhubarb Bundt Cake
from Rustic Fruit Desserts

Cake

2 1/2 cups plus 2 tablespoons all purpose flour
1 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 lemon
3 eggs
1/2 teaspoon lemon oil (i used lemon extract)
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)

Lemon Glaze

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter

Preheat oven to 350. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. (I had to add an extra 10-15 minutes to the baking time.) Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.  (The glaze adds a wonderful citrus pop to this cake.  But it was very thick.  I was forced to spread the glaze on the cake before it had cooled in the pan 30 minutes.  The cake was still very tender and broke in places.  Next time I would be sure to carefully spread it on allowing the heat of the cake to melt the glaze.  By melting, the glaze will spread easier and hopefully not damage the cake.  Of course this doesn't really matter if you aren't taking a picture of it.)