Lemon Rhubarb Bundt Cake

• Vegetarian

• Produce

  • 3 Lemon
  • 3 cups Rhubarb

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 5/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 3/4 cup Granulated sugar
  • 2 cups Icing sugar
  • 1 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 1/16 cup Butter, unsalted
  • 3/4 cup Buttermilk

Found on warmvanillasugar.com

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cup granulated sugar
• 2 lemons, zested
• 3 eggs
• 1 tsp pure vanilla extract
• 2 1/2 cups + 2 tbsp all-purpose flour, divided
• 1 tsp baking powder
• 1 tsp Kosher salt
• 3/4 cup buttermilk
• 3 cups rhubarb, diced in 1/2-inch pieces
• 2 cups icing sugar
• 1 lemon, juiced
• 1 tbsp melted unsalted butter

Directions

• Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Set aside.
• In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
• In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the needed buttermilk and mix on low speed. Alternate with flour and buttermilk until both are fully incorporated.
• In a medium bow, or large ziplock bag, toss the rhubarb with the remaining two tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it’s distributed evenly.
• Turn out cake batter into the prepared pan, using a spatula to gently spread and level it out.
• Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean.
• Allow cake to sit and cool in the pan on a wire rack for 30 minutes.
• Meanwhile, make the glaze by whisking together all the glaze ingredients until smooth. Thin with extra lemon juice or thicken with more powdered sugar as you see fit.
• When the cake is cooled, tip it out onto a serving plate and generously drizzle cake with the lemon glaze.
• Slice and enjoy.