Lemon Buttermilk Rhubarb Bundt Cakelets

As good as rhubarb is paired with strawberries, it’s also pretty good baked in a bundt cake flavored with buttermilk and lemon.
By Patty Price

Lemon Buttermilk Rhubarb Bundt Cakelets

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Lemon Buttermilk Rhubarb Bundt Cakelets
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As good as rhubarb is paired with strawberries, it’s also pretty good baked in a bundt cake flavored with buttermilk and lemon.
Recipe Type: Baking
Serves: 8 cakelets
For the Cake
  • 2 & ½ cups plus 2 tablespoons(for rhubarb) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 sticks (8 ounces) unsalted butter
  • 1 & ¾ cups sugar
  • Zest of 1 lemon, I used a Meyer lemon
  • 3 eggs
  • ½ teaspoon lemon oil
  • ¾ cup buttermilk
  • 1 lb rhubarb (3 cups), trimmed and thinly sliced
For the Lemon Buttermilk Glaze
  • 2 cups sifted powdered sugar, plus more as needed
  • 1 & ½ tablespoons lemon juice
  • 2 tablespoons buttermilk
  • 1 &1/2 tablespoons unsalted butter
  1. Preheat the oven to 350F.
  2. Spray mini Bundt cakelet pans, I made 8 mini cakes or this recipe makes a 10-cup Bundt pan for one large cake.
To make the Cakelets
  1. In a medium bowl sift together the flour, baking powder and salt, set aside.
  2. In the bowl of a standing mixer, using the paddle attachment, cream the butter, sugar and lemon zest together for about 4 minutes or until light and fluffy.
  3. Add the eggs one at a time, scraping down the bowl as needed, stir in the lemon oil.
  4. Stir the flour mixture in three additions alternating with the buttermilk, starting and ending with the flour.
  5. The batter will be thick.
  6. Toss the rhubarb slices with the 2 tablespoons of flour and fold half the rhubarb into the batter.
  7. Scrape the batter into the cake pans and sprinkle the remaining rhubarb on top.
  8. Bake for 20-22 minutes or until golden brown on edges and the top springs back when pressed.
  9. Cool the cakes in the pan for about 10-15 minutes, remove from the molds and continue cooling on a metal rack, placed over a baking pan.
To make the Lemon Buttermilk Glaze
  1. Whisk the powdered sugar, lemon juice, buttermilk and butter together in a medium bowl.
  2. The mixture should be thick, add additional powdered sugar if needed.
  3. Spread the glaze over the cakes as soon as you remove them from the pan.
  4. Covered cakes will last up to 4 days at room temperature.

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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