Lemon Rhubarb Vanilla Bundt Cake with Strawberry Lemon Glaze
Recipe type: Breakfast/Brunch, Dessert
 
Adapted from "Rustic Fruit Desserts" by Schreiber & Richardson
Ingredients
  • 2½ cups unbleached, all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¾ cups sugar
  • 1 lemon, zest and juice of
  • 3 eggs
  • ¾ cups buttermilk
  • 1 pound rhubarb, trimmed and very thinly sliced (3 cups or 12 ounces prepared)
  • 2 tablespoons unbleached, all purpose flour

  • For Glaze:
  • 1 cup powdered sugar
  • juice of half a lemon
  • 1 tablespoon plain yogurt
  • 3 teaspoons (or more as desired) strawberry jam
Instructions
  1. Preheat oven to 350°F and grease a 10-cup Bundt pan. (Note: if you have a detailed bundt pan with lots of grooves and indentations, be very careful to grease the pan well to prevent sticking - canola spray works well.)
  2. Sift the 2½ cups flour, baking powder, and salt together in a bowl.
  3. In a separate bowl, using an electric mixer, cream together the butter, sugar and lemon zest on medium speed for 3-5 minutes, until light and fluffy.
  4. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon juice.
  5. Stir the flour mixture into the butter mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture.
  6. Toss the rhubarb with the 2 tablespoons flour and fold half of the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
  7. Bake for 30 minutes, then rotate the pan and bake for an additional 30-40 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
  8. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
  9. For glaze, whisk together all ingredients. The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
  10. Spoon glaze over the cake, allowing to drip down the sides.
Notes
If you like a lot of glaze, you can double the recipe. To make the glaze "pop" more in contrast to the cake, apply one layer to the top of the cake and allow to set before applying a second layer. Repeat as needed to get desired look and thickness.
Recipe by ShellyMade at https://shellymade.com/lemon-rhubarb-vanilla-bundt-cake/