Monday, May 10, 2010

Lemon Buttermilk Rhubarb Bundt Cake

rhubarb lemon buttermilk cake

When a friend gives you free, heirloom rhubarb, you get into the kitchen and make something delicious with it as soon as possible. The moment I got it home, I was flipping through my copy of Rustic Fruit Desserts to find the perfect recipe. There were many to choose from, crumbles to pies, but it was this recipe that caught my eye.

rhubarb

This cake, with it’s deep lemon flavor coming from zest, extract and lemon glaze, has pieces of yummy tart rhubarb through out. Strawberry may be rhubarbs perfect mate, but lemon is a close second. I’d never had the two together before, but they work so, so well.

rhubarb lemon buttermilk cake


The cake it’s self is almost too fantastic for words, rich and moist, my new favorite, for sure. It would work wonderfully with whatever fresh fruit you have on hand, as soon as there are fresh blueberries at the farmers market I’m putting them in this batter!

If you have any fresh spring rhubarb in your kitchen, this is a fantastic way to make use of it!

rhubarb lemon buttermilk cake

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. 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.

179 comments:

  1. this looks amazing. thank you for sharing!!

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  2. It seems that it must be the time of year for baking rhubarb, we just made a rhubarb pie yesterday!

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  3. Gorgeous...I just purchased some rhubarb this afternoon...maybe this will be the way I use it up!

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  4. I am jealous. Can you loan me your friend who has the fresh rhubarb? :) Looks delicious!

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  5. There's something about rustic desserts that are so charming. Your cake would fit in perfectly at a high tea in old England.

    Thanks for the inspiration; I just scored an armload of rhubarb tonight from a friendly neighbor. He had a handsome patch that needed some trimming. Fortunately I got to benefit!

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  6. You are so tempting me! I am picking up Rhubarb the next time I'm at the market! Beautiful as always Hannah!

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  7. That looks absolutely amazing and I am not overly fond of rhubarb. I do believe that you have persuaded me to change my mind :)

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  8. Mmmm mmmm. I don't think I've ever had rhubarb and lemon together (both favorites of mine), but this cake looks absolutely scrumptious!

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  9. Delicious! Love all the flavors in this cake!

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  10. That sounds delicious! I've never thought of putting rhubarb and lemon together!

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  11. every individual thing in this post's title makes my mouth water, but seeing them all together...perfection. can't wait to try this!

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  12. Gorgeous cake, it looks so comforting. If I see rhubarb at the market, I will definitely try this out!

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  13. Dare I say? I'm actually not a huge fan of rhubarb, but from the looks of this cake, I have a feeling you've changed my mind! Beautiful photos.

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  14. this looks great hannah. i love rhubarb and bundt cakes are perfection. lovely!

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  15. I WISH I had rhubarb! Lucky! Unfortunately I'm not even certain I can get any now. Perhaps frozen would work.
    ~ingrid

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  16. I may be in love with strawberry rhubarb pie, but you've given me something new to bake and take to Memorial Day weekend with my family! I'm very excited!

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  17. Sounds wonderful! I have a nice pile of rhubarb from our farmers market sitting in my fridge just waiting to be made into something as delicious as this.

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  18. Oh man, this needs to get into my oven and quick! Now I have the perfect excuse to pick up some more rhubarb at the market this weekend!

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  19. sounds and looks absolutely delicious.

    p.s.: i really need to find myself some measuring cups. the conversions to the metric system would be a thing of the past then... :)

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  20. Hannah, this look so beautiful! I've got some rhubarb sitting on my countertop - it's one of my favourite summer treats.

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  21. heirloom rhubarb? who knew! and the lemon-rhubarb combination is new to me too, but i can see how it would work magically. awesome cake, hannah. :)

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  22. Mmm that sounds so refreshing - perfect for Spring!

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  23. this looks and sounds delicious hannah! i'm DEFINITELY going to try this :) thanks!

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  24. The cake looks delicious. It is hard to find around here, I really need to get around to planting some of my own...

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  25. That's the cake I would not pass by with indifference. Any combination of sweet dough with fruit speaks to me. Your images add to that conversation in the most delightful way.

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  26. Rhubarb is so fleeting, like summer's fresh corn, that I want to eat it all the time and insure that I might just be tired of it by the time the season is over. I'm a bit odd that way, but it works. Your cake looks delicious.

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  27. May I come over for a slice? I noticed my rhubarb is going to seed and I haven't done anything with it.

    LisaDay

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  28. Our rhubarb is going nuts, I can't wait to make this cake!

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  29. BEAUTIFUL!!!!!!!!!! I love the lemon addition to this yummy cake! going to forward to my mom!

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  30. That looks like a wonderful cake! I got some rhubarb on the weekend too. I ended up making deconstructed rhubarb white chocolate ginger cheesecake. Maybe next time you can try this!

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  31. Oh how I love lemon and rhubarb, but never have I ever put the two together! I must try this.
    New to your photos and blog and am in love with both!
    Great work.
    e.

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  32. Rhubarb is everywhere, but I haven't seen it used like this yet! Lovely...you make food look so innocent. :)

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  33. Rhubarb! Rhubarb! Rhubarb! I can never get enough of it. Another Rhubarb recipe i have to make. I am wondering if the lemon makes it even more tarte? Hmm have to try it ou.

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  34. oh yay. stashing this away for when the baby rhubarb in my backyard is pick-able! thank you for bringing pretty pictures into my day.

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  35. I wish I would have seen this post 4 hours ago...I just used up the rhubarb I picked at my grandma's tonight for strawberry-rhubarb crisp but this bundt cake looks SO good! Guess I'll have to make another trip to pick some more rhubarb :)

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  36. I just picked some rhubarb from my Dad's garden. I used half to make a pie, and I've been eying a rhubarb upside-down cake recipe for quite some time, but now I want to do this....

    I hope I have enough for both!

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  37. That looks delicious! My Mom has some rhubarb planted in her garden - I can't wait to steal it from her an prepare something delicious! Great tip! Thanks! :) Petra

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  38. I like icing on all types of cake. I would add icing and frosting on the cake when I make it. Thank you for sharing.

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  39. There are never enough good rhubarb recipes. Thanks for this delicious one.

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  40. oh wow this looks delish and I definitely need to buy a bundt tin!

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  41. That looks delicious. I've never cooked with rhubarb before.

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  42. The next batch of rhubarb I get my hands on is definitely going in a cake like this! I love how its simple enough that the rhubarb itself can really shine through!

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  43. i've never had rhubarb but always seen people making this delicious recipes... maybe i should pay attention and go and find it!

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  44. Who could refuse the taste of honey and cake? I know I can't. I will try this soon. Thank you for sharing.

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  45. Gorgeous photos... and I LOVE this cake. I am a huge rhubarb fan!

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  46. hannah, i saw this and HAD to try it immediately, but i'm a little disappointed because mine came out a bit undercooked! i put it in for the 30 + 30 minutes, and let it cool, then put it in for another 10 minutes, let it cool again, but it still wasn't totally done! i'm not entirely opposed to the slightly gooey texture but it wasn't quite what i had in mind. maybe my oven is just a bit wonky??? anyway, the flavors are PHENOMENAL. i died a little eating it, and i'm sure it would have been even better if it had come out perfectly!

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    1. Mine is in the oven now, heading into 15+ minutes of baking passed original 60 min. We'll see how much longer it takes....

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  47. I have been obsessed with bundts for the last year (they aren't very common in the UK) and this looks like it might be the next one I try. It sounds delicious.

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  48. Ive been wanting to try a new rhubarb recipe and this seems to be it! Thanks for sharing this wonderful recipe

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  49. looks so delicious. looking forward to more recipes soon!

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  50. Just made this cake because our well meaning British visitors bought us a gallon of buttermilk on accident and when I said "pick up some limes" they picked up 12. So with all these limes and buttermilk and some delicious and huge early strawberries from the farmers market (a benefit of living in California) I opted for your wonderful recipe to improvise upon.

    It was absolutely delicious, it's almost like a pound cake in consistency. The thickness of the batter was somewhat disconcerting and I got nervous I put too much flour in it because sometimes I lose count when I'm measuring stuff out. Anyway, I had to cook it for almost twice as long for fear it would turn out goopy like a previous poster states but it came out perfect after ~1:45. I wonder are you're below sea level or something.

    Also, my glaze was way to thick and didn't look all light and pretty like yours. Two cups of sugar seems like a typo, are you sure it's not one? Still totally edible though. And yummy!

    Nice work, you're photo's look like something from a magazine.

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  51. thank you for sharing the recipe and the beautiful pictures - they inspired me to get some rhubarb from the farmer's market and try out this recipe over the weekend. it was a huge hit! no doubt, i'll be baking it again. :)

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  52. I stumbled across this blog when this cake showed up in http://eatrunread.blogspot.com/ "Things I want" column. I immediately knew I had to make it - and it was a great success. I love your blueberry idea, I think the cake would go wonderfully with them as well!

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  53. This cake was just perfect, I'm definitely making it again. I used soy yogurt because I needed it to be dairy free.

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  54. I just made this today. It was delicious!!! We are taking it to a potluck tonight and I'm quite certain there won't be any left over. Thanks for the recipe.

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  55. i just completed making this recipe. this is the very first time i have made something with rhubarb. i have only ever tasted it once a few years ago when a friend of mine made a pie. well, the cake is in the oven..it's almost done..i am just getting ready to make the glaze..i'm scared! i hope i did everything right and i hope it turns out good! i will let you know! thanks!

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  56. Making this today for my daughter's graduation party! I'm excited to have a new way to use our homegrown rhubarb.

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  57. mmmm...just came out of the oven and ready to ice! used wild rhubarb in Maine, will try blueberries next time!
    thanks for sharing!

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  58. I love rhubarb cakes and when I saw this recipe I just coudn´t resist. I made this one few days ago and I love it!It´s delicious, but I had to bake it almost 30 minutes longer. Just shared the recipe on my blog.

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  59. Really great flavors. I also needed to cook my cake for an hour and a half. Also, when I make this again, I would mix all the rhubarb into the batter rather than having a collection of it on the bottom of the cake.

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  60. I made this cake and I must say thank you so much for sharing this recipe. I have found a favorite that will be made at least once a year from this point forward. I love your blog!

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  61. Found this recipe when I was searching for something to do with rhubarb. It's absolutely the best! I've made it several times and everyone loves it.
    Of course, I can't just leave a great recipe alone. I fiddle with it according to whim and what I have on hand; I've made it with coconut oil (in its solid state-instead of butter) and instead of the full amount of granulated sugar, I've used about a 3/4 cup sugar and a tsp of powdered stevia (green, not processed). The cake turns out a little bit green but it's still divine!

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  62. Oh, love your website Hannah! Thanks for all that you put into it.

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  63. Hi Hannah, I just harvested my first batch of rhubarb for the season (up in Vermont). My bible study group is having their year-end BBQ tonight and this is what I'm bringing for dessert! I can't wait to to serve it up! Thanks for the splendid presentation--your blog is just lovely.

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  64. this is a delicious cake.. made it twice, once with the rhubarb and another time with strawberrys, was a big hit. did not use any lemon oil or extract, just the zest of one lemon. super moist and dense. wasn't that crazy about the lemon glaze though. how much is the "juice of one lemon"? the glaze seemed abit over powering, although I will admit it was a big lemon.. making it a third time this weekend and will poke it with a tooth pick right out of the oven and use a lemon and granulated sugar glaze..like a tea bread. might try blueberrys this time just to mix it up..

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    1. you might try adding some water to the glaze, just by teaspoons-ful, to thin it out. I make a buttery teacake with lemon thyme and lemon verbena then glaze it while hot with a clear thin super-lemony glaze. It disappears into the cake and makes it nice and moist but not gooey or gritty.

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  65. Just made this cake - truly amazing, really moist! I used yoghurt instead of buttermilk and it worked beautifully!

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  66. In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.

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  67. The bake time for this recipe is WRONG. It should say ONE HOUR and 30 minutes, not just 30 minutes. I have made it twice (it is fabulous), and that is the correct bake time.

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    1. it says "Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes," :)

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