Rhubarb Bundt Cake

Oh, what a delicious cake this was. Moist, lightly spongy and so tasty. It actually reminds me a bit of muffins, so muffin lovers should enjoy this cake. Next time I'll try making a dozen or so smaller little cakes instead of one big one. This time I made it according to the original recipe (with tiny changes), with rhubarb, because it's rhubarb season right now and I'm making the most of it. I think, though, that this cake would be wonderful with any seasonal fruit.

Rhubarb Bundt Cake

Apart from the fact that I had never made a cake with fruit before, there is something else new for me in this cake. Until now I had paired rhubarb with strawberries or raspberries, sometimes with apricots. It turns out that lemon is a perfect partner for rhubarb, too. Thanks to it, this became a wonderful cake for warm spring days.

Rhubarb Bundt Cake

Directions:

Preheat the oven to 180°C (350°F). Wash and peel the rhubarb and cut it into small pieces (about 1 cm or smaller).

Sift 400 g flour together with the baking powder and salt into a bowl. In the bowl of a stand mixer, beat the butter with the sugar and lemon zest for about 5 minutes, until light and fluffy. Then add the eggs one at a time, scraping down the sides of the bowl from time to time. Next, add the lemon extract and add the flour alternately with the buttermilk, beginning and ending with the flour. The batter should be thick, better suited for spooning than pouring into the pan. If needed, add more flour.

Toss the rhubarb with 2 tbsp flour so it doesn't sink to the bottom of the pan during baking.

Spoon half of the batter into a pan greased with butter and dusted with flour and arrange half of the rhubarb on top, then add the rest of the batter and arrange the remaining rhubarb on top.
Bake for about 60 minutes in the preheated oven (or longer, see additional notes), turning the pan after 30 minutes if you like, so the cake bakes evenly. After baking, take the cake out of the oven and let it cool in the pan for 30 minutes, then carefully turn it out onto a wire rack, pour the glaze over it and let it cool before slicing.

Glaze:

Mix the powdered sugar with the lemon juice and butter. The glaze should be thick but still pourable. If needed, add more sugar or juice. Pour it over the cake right after taking it out of the pan.

Enjoy!

Additional notes:

• You can also mix half of the rhubarb into the batter and put the rest on top.
• This cake sinks a little after baking and stays moist, but fluffy and delicate.
• The author of the recipe says to bake it for an hour in total, but I had to bake it almost 30 minutes longer.

Rhubarb Bundt Cake

Source: Honey and Jam