Lemon buttermilk rhubarb bundt cake from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • buttermilk
  • lemons
  • rhubarb
  • all-purpose flour
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on June 28, 2019

    My only changes were to 1) mix all of the rhubarb directly into the cake 2) I used pure lemon extract instead of the oil because that's what I had. 3) I left the cake in 5 extra minutes 4) I only used a little of the glaze - the pan I used made the glaze slide down gorgeously as it melted, but I didn't want to layer it on too thickly on top. Anyway, this cake is absolutely delicious and relatively easy to put together. (I baked it while on the phone with a friend!) As I said, I brought it in to work yesterday and it was universally loved. Four people took seconds! I highly recommend it.

  • Astrid5555 on April 23, 2019

    Made with the first rhubarb from my garden - exceptionally good!!! Incredibly moist and tender crumb, would have liked to have more rhubarb flavor. Maybe next time do not slice rhubarb that thin but cut into bigger pieces. Did not add lemon zest, lemon oil or lemon glaze, because I do not like lemon in combination with other fruit. Still lovely flavor. I can see myself baking this cake again and again.

  • zorra on September 10, 2015

    Didn't love this cake, but others really liked it. Nearly overflows a 10-cup Bundt when baked, so I'd remove a little to a small baking pan next time. Used only 3/4 cups sugar in glaze, as the prospect of 2 cups made our teeth ache. Recipe is online here: http://www.food.com/recipe/lemon-buttermilk-rhubarb-bundt-cake-462275

  • hillsboroks on May 10, 2015

    Zing is the perfect flavor description for this cake. The tart rhubarb plus lemon really add up to a flavor punch in a good way. The cake itself is lovely with a moist tender crumb and then little pieces of tender rhubarb studded throughout. Based on TrishaCP's note I weighed my sliced rhubarb to exactly what the recipe called for and it was perfect. My version of the book calls for 1 lb rhubarb to start out with but only 3 cups or 12 oz. prepped rhubarb so I think TrishaCP ended up with the right amount of rhubarb after all. I had lemon oil on hand and used it. I think lemon oil really gives baked goods a nice lemon flavor. I hated to see all the excess glaze on the cookie sheet under the cake rack after I had glazed the cake so I scooped it up and drizzled it over the cake again. It may not have turned out as pretty as it should have doing this but the taste results were worth it.

  • TrishaCP on May 04, 2015

    I love this cake. It is moist and quite lemony (I used 1 tsp of lemon extract to replace the 1/2 tsp of lemon oil since I didn't have the oil.) My only quibble is that the recipe calls for 3 cups of rhubarb or 1 lb of rhubarb. However, when I weighed my rhubarb, 3 cups totaled only 12 oz. I went with the 3 cups because I didn't want to use too much rhubarb and turn the whole cake sour, but next time I would weigh out the pound of rhubarb because only 3 cups in such a big cake got a bit lost. ETA in July 2015: @Hillsboroks- I checked and my version is the same as yours regarding the amount of rhubarb- I guess I didn't read the recipe carefully and got confused between prepped and pre-prep rhubarb amounts. Thanks for figuring this out!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.