RHUBARB BUTTERMILK CAKE

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

  • 120g butter [room temperature]
  • 300g sugar
  • vanilla
  • 3 eggs
  • pinch salt
  • 1 lemon [zest + juice]
  • 400g flour
  • 1 package baking powder
  • 250ml buttermilk
  • 70g oil [flavourless]
  • 350g rhubarb

_ 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]

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