Quote:
Please share the recipe. I have fresh rhubard springing up in my garden now.
Lemon Buttermilk Rhubarb Bundt Cake
(modified by me from Rustic Fruit Desserts, Schreiber and Richardson)
CAKE
2 1/2 cups all purpose flour
2 Tbs flour (separate, for the rhubarb)
2 tsp baking powder
1 tsp sea salt [I use coarse Diamond sea salt, which is less salty, per volume, than table salt]
1 cup (8 oz) unsalted butter [slightly softened]
1 3/4 c granulated sugar
zest of 1 lemon [about 1 heaping Tbl - I also dice the zest so it's small, not long and stringy]
3 eggs
1/2 tsp lemon oil or two squeezes lemon juice (see Note*)
3/4 cup buttermilk
1 lb rhubarb, trimmed and thinly sliced (3 cups or 12 oz after prep)
LEMON GLAZE
2 cups (8 1/2 oz) sifted confectioner's sugar [measure after sifting, I cut down on this slightly]
Juice of 1 lemon [about 1/2 cup, it took me 2 lemons, juiced, before I was happy with sweet/tart ration in the glaze]
1 Tbs unsalted butter
*Note: the original recipe calls for 1/2 tsp lemon oil in the cake, which I didn't have, so I added a squeeze or two of fresh lemon juice. Not too much, because it'll interfere with the rising from the baking powder.
Preheat oven to 350 deg, butter a 10 cup Bundt pan [although mine's 12 cup and it worked fine]
Cake: Sift 2 1/2 c flour, baking powder and salt together [I sift the flour first and then sift again with other ingredients] into mixing bowl. Using mixer (handheld or stand) separately cream butter, sugar, lemon zest about 3-5 minutes, until light and fluffy. Add the eggs one at a time, scarping down the sides of the bowl after each addition. Stir in lemon oil or squeezes of fresh lemon juice, if using. To the creamed butter/sugar/zest mix add the sifted flour mix and buttermilk in 3 additions, alternating, beginning with the flour mixture. Scape down the sides of the bowl occasionally. The batter will be very thick.
Toss all of the rhubarb with the 2 Tbsps flour and gently fold half of rhubarb into batter. Pour the batter into prepared pan and sprinkle remaining rhubarb on top.
Bake for 30 minutes then rotate the pan and cook an additional 30 minutes, or until the top of the cake springs back when lightly touched. [Since I used a larger pan, I cooked for 30 min, rotated, cooked for 20 min. But I'm also at 4,400' elevation.] Cool cake in its pan on a wire rack before inverting and removing pan.
Glaze: Whisk sifted confectioner's sugar, lemon juice and butter together. The mixture should be thick, so if necessary add more confectioner's sugar. [I prefer the glaze on the tart side of sweet/tart so I had a thinner glaze.] Spread over the cake as soon as you remove the cake from the pan.
Storage: covered with cake cover or plastic wrap, cake will keep at room temp for 3-4 days.
You can also add raspberries with the rhubarb. [I added maybe 1/2 cup on the top.]
Please share the recipe. I have fresh rhubard springing up in my garden now.
Lemon Buttermilk Rhubarb Bundt Cake
(modified by me from Rustic Fruit Desserts, Schreiber and Richardson)
CAKE
2 1/2 cups all purpose flour
2 Tbs flour (separate, for the rhubarb)
2 tsp baking powder
1 tsp sea salt [I use coarse Diamond sea salt, which is less salty, per volume, than table salt]
1 cup (8 oz) unsalted butter [slightly softened]
1 3/4 c granulated sugar
zest of 1 lemon [about 1 heaping Tbl - I also dice the zest so it's small, not long and stringy]
3 eggs
1/2 tsp lemon oil or two squeezes lemon juice (see Note*)
3/4 cup buttermilk
1 lb rhubarb, trimmed and thinly sliced (3 cups or 12 oz after prep)
LEMON GLAZE
2 cups (8 1/2 oz) sifted confectioner's sugar [measure after sifting, I cut down on this slightly]
Juice of 1 lemon [about 1/2 cup, it took me 2 lemons, juiced, before I was happy with sweet/tart ration in the glaze]
1 Tbs unsalted butter
*Note: the original recipe calls for 1/2 tsp lemon oil in the cake, which I didn't have, so I added a squeeze or two of fresh lemon juice. Not too much, because it'll interfere with the rising from the baking powder.
Preheat oven to 350 deg, butter a 10 cup Bundt pan [although mine's 12 cup and it worked fine]
Cake: Sift 2 1/2 c flour, baking powder and salt together [I sift the flour first and then sift again with other ingredients] into mixing bowl. Using mixer (handheld or stand) separately cream butter, sugar, lemon zest about 3-5 minutes, until light and fluffy. Add the eggs one at a time, scarping down the sides of the bowl after each addition. Stir in lemon oil or squeezes of fresh lemon juice, if using. To the creamed butter/sugar/zest mix add the sifted flour mix and buttermilk in 3 additions, alternating, beginning with the flour mixture. Scape down the sides of the bowl occasionally. The batter will be very thick.
Toss all of the rhubarb with the 2 Tbsps flour and gently fold half of rhubarb into batter. Pour the batter into prepared pan and sprinkle remaining rhubarb on top.
Bake for 30 minutes then rotate the pan and cook an additional 30 minutes, or until the top of the cake springs back when lightly touched. [Since I used a larger pan, I cooked for 30 min, rotated, cooked for 20 min. But I'm also at 4,400' elevation.] Cool cake in its pan on a wire rack before inverting and removing pan.
Glaze: Whisk sifted confectioner's sugar, lemon juice and butter together. The mixture should be thick, so if necessary add more confectioner's sugar. [I prefer the glaze on the tart side of sweet/tart so I had a thinner glaze.] Spread over the cake as soon as you remove the cake from the pan.
Storage: covered with cake cover or plastic wrap, cake will keep at room temp for 3-4 days.
You can also add raspberries with the rhubarb. [I added maybe 1/2 cup on the top.]
