June 7, 2017
The farmers markets are being flooded with bright colours and delicious flavours. One of my favourite plants of the season is rhubarb. I love its rather unique taste.
This bundt cake recipe goes with a lot of different summer fruit – raspberries, strawberries, … But I like rhubarb best.
RHUBARB BUTTERMILK CAKE
_ cut rhubarb into small slices [as long as the rhubarb is without blemishes I like to leave the skin on]
_ dust with a little flour
_ preheat oven to 180°C
_ grease and flour a large bundt cake pan
_ combine butter, sugar, vanilla, lemon zest and salt
_ beat until smooth and fluffy
_ incorporate one egg at the time
_ mix in flour, baking powder, lemon juice, buttermilk and oil
_ fold rhubarb into the batter
_ spoon batter into baking pan
_ bake for about 60 minutes until golden in color [and a skewer inserted comes out clean]