LEMON BUTTERMILK RHUBARB BUNDT CAKE
Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Butter a 10-cup Bundt pan.
- Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
- Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
- Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
- Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
- Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
- Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
- Glaze-whisk the powdered sugar, lemon juice, and butter together.
- The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
- Spread glaze over the cake as soon as you remove the cake from the pan.
- Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
BUTTERMILK RHUBARB BUNDT CAKE WITH SAUCE
You don't have to buy buttermilk for this recipe. You can make your own. You can substitute honey for sugar and regular flour for rice flour if desired. I have included sauce recipe. If you serve cake with vanilla ice cream, no sauce needed. Rhubarb is so versatile. I love it!
Provided by Montana Heart Song
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
- In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
- Add Crisco and cut in so mixture resembles crumbs.
- Now fold in honey. Do not use both sugar and honey.
- Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
- Add food coloring and vanilla.
- In large mixing bowl, add egg milk mixture.
- Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
- Preheat oven 350°F.
- Spray Pam into large Bundt pan.
- Spoon cake batter in the pan.
- Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
- Cool ten minutes and invert on serving dish.
- Sauce:.
- 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
- In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
- Serve with cake if desired.
- This cake freezes very well, double wrapped.
Nutrition Facts : Calories 265, Fat 11.1, SaturatedFat 3.4, Cholesterol 36.7, Sodium 437.8, Carbohydrate 36.6, Fiber 1.3, Sugar 17.3, Protein 4.9
RHUBARB-BUTTERMILK COFFEE CAKE
Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB COFFEE CAKE WITH BUTTERMILK
One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.
Provided by Karen
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
- Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
- Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g
LEMON-BUTTERMILK BUNDT CAKE
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Provided by Alison Roman
Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
- Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
- Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
- Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
- Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
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