Monday, September 9, 2013

Lemon Rhubarb Bundt Cake

I had to make a quick cake for a potluck at church on Sunday and devised this Lemon Rhubarb Bundt Cake.

The rhubarb for the cake came from a trusty rhubarb plant that my dad gave me more than five years ago. I enjoy having it in my yard because it doesn't need any special attention and it just keeps coming back year after year. Plus, I love rhubarb and it is expensive to buy in the grocery store - last time I checked it was $4.99 a pound!

My trusty rhubarb plant.

Bundt Cakes are great for potlucks because they are easy to tote and serve. All you have to do is put the cake on a cardboard round and cover it with plastic wrap.

I added lemon flavor to the cake by adding lemon juice to the batter and to the glaze I put on top.

Here's the recipe:

Lemon Rhubarb Bundt Cake

2 cups rhubarb, finely diced
1/4 cup sugar
1 teaspoon vanilla
pinch of sea salt
1/2 teaspoon almond extract
1/2 cup unsalted butter, softened
2 cups sugar
4 eggs
1/2 cup canola oil
3 tablespoons lemon juice
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup walnuts, chopped

Preheat the oven to 350 degrees and grease a 3-quart bundt cake pan. Be sure to grease the pan generously and get every nook and cranny or you will have trouble releasing the cake.

Put the first five ingredients into a bowl, mix well and set aside.
The rhubarb with a bit of sugar, vanilla, almond extract and just a pinch of salt.

Cream the butter and sugar together. Add the eggs, canola oil, lemon juice and vanilla and mix well. In a another bowl, combine the flour, baking powder and salt.

Add the dry ingredients to the butter mixture in three parts, alternating with adding the milk. Mix until thoroughly combined. Fold in the walnuts. 
The cake batter.

Put 1/3 of the batter in the pan. Add 1/2 of the rhubarb mixture evenly on top. Repeat and finally add the last 1/3 of the batter.
The first third of the batter with half of the rhubarb mixture.

Bake for 55 to 65 minutes or until a skewer inserted in the cake comes out clean.

Let the cake cool for about 5 minutes then quickly invert it onto a cooling rack. While the cake is still warm, drizzle it with the glaze.
Let the cake cool for just a bit before inverting it onto a cooling rack and drizzling it with the glaze.

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Put the sugar in a small bowl, add the lemon juice and mix until the sugar has dissolved and the glaze is smooth.

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