Lemon Rhubarb Bundt Cake
Rhubarb is often mistaken for a fruit, but it is actually a vegetable!
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Rhubarb Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a bowl, combine the rhubarb, lemon zest, and lemon juice. Set aside.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
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Fold in the rhubarb mixture.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
