June 7, 2010

Lemon Buttermilk Rhubarb Bundt Cake


I have never cooked with rhubarb until a few days ago. I was very excited at my first attempt and hoped it went well. The first and only time I ever ate rhubarb was a few years ago when a friend had made a pie for my family. The only other memory I have of rhubarb, was back in my teens. I remember my Mom finding a rhubarb plant just over the hill of our front yard. We had just moved to a new house and my Mom had found what appeared to be a small garden that was overgrown. She worked for a few days, clearing the weeds away, giving the rhubarb a chance at breathing room, sunlight and rain. I wonder how many years it had been growing there. She was so excited, telling us of her plans to let it grow, cut it, cook it down and make jam. I was a little leery. I didn't believe my Mom...that this plant was actually edible...let alone, that it would somehow transform into sweet jam. There was NO way she was going to get me to eat it!

fast forward to present day...
I am oh so curious about rhubarb! Is it just me, or does rhubarb seem so very vintage? Something that little old ladies cook and put into pies to sell at church bazaars. Rarely do I see a recipe for rhubarb, and I never do I see a dessert with rhubarb at picnics and parties. It's just not as popular as say...chocolate chip cookies! Me, being the person that likes all things vintage...and being the person that likes all things NOT popular...I am finding myself intrigued by it's long, beautiful, slender, green and ruby red stalks. I am amazed by the fact that when cooked down, rhubarb releases it's sweet, natural sugars.
And so...

now there are pies to be made...


cakes to be baked...

and jams to be jelled...

Now folks...
here is a cake that will make your mouth water,
your cheeks pucker,
and your sweet tooth happy!

I found this recipe for Lemon Buttermilk Rhubarb Bundt Cake
on a wonderful blog called
honey and jam.

The cake is unbelievably moist, with it's 2 sticks of butter, 3/4 cup buttermilk, and 3 whole eggs! The recipe is very simple! You've got to give it a try. The next time you find yourself needing a cake to take to a picnic, why not make this recipe. Your friends and family will be quite impressed that you know how to make such a vintage recipe! Not to mention the fact that it is fantastically delicious!

The End!


  1. Bonnie, the cake looks so good...I will be honest, I have never seen rhubarb before...looks like funky celery....very interesting. I like how you are taking very interesting ingredients into your baking. You go girl!!

  2. I have to say that I took half of this cake to work..and it was well recieved. I was a little nervous, especially since it is tart. One of my friends said it was FANTASTIC. She said it was so different and so moist, and just the right amount of sweet and tart. I was so happy to hear that. I know I will definately be making this again next Spring.