I have a confession to make, I’m addicted to Seinfeld. I’m sure I’ve mentioned it before, my dog Lainey is named after Elaine, and I pretty much related anything and everything to the show every day. So when I began making this bundt cake for dinner at my boyfriends house I couldn’t help but remember the episode about serving dessert after dinner.
GEORGE: Thank God that’s over.
ESTELLE: The mother seems to hit the sauce pretty hard. I didn’t like that.
FRANK: And who doesn’t serve cake after a meal? What kind of people? Would it kill them to put out a pound cake? Something!
GEORGE: So, they didn’t give you a piece of cake? Big deal.
ESTELLE: It is a big deal. You’re supposed to serve cake after a meal. I’m sorry. It’s impolite.
FRANK: Not impolite…it’s stupid, that’s what it is. You gotta be stupid to do something like that!
ESTELLE: Your father’s absolutely right. We’re sitting there like idiots drinking coffee without a piece of cake!
I’m going to have to side with Frank and Estelle, especially when I’m a guest at someone’s house. I always love to bring something sweet for after dinner. So today I was thinking of making another strawberry buttermilk cake but I had seen rhubarb at the store last week and had really wanted to use it. I don’t think I’ve ever used it in baking before – I think I found it tricky or hard to use it. So I had stayed away. Not that I didn’t like it, I definitely love strawberry rhubarb pie. So When I saw it I knew I wanted to bake something with it soon. And today when I decided I wanted to bake something I knew it was going to involve rhubarb.
*Also! I just recieved an e-mail from POM Wonderful asking if I would like to try their products! I’m super excited to recieve a case of their juice and create a recipe with it! Keep following to see what happens =)
I found this recipe from Good Things Created.
Sweet Lemon Rhubarb Bundt Cake
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c. unsalted butter
- 1/2 c. oil
- 1 2/3 cups granulated sugar
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup fresh lemon juice
- 3/4 cup buttermilk
- 2 cups diced fresh rhubarb
2 c. powdered sugar, sifted
1/2 tsp vanilla extract
3 tsp fresh lemon juice mixed with 3 Tbsp water
- Preheat oven to 325 degrees and prepare basic bundt pan.
- In bowl of stand mixer, add sugar, butter and oil and beat until light and fluffy in texture as well as color, about 5 minutes.
- Meanwhile, in medium bowl, combine flour, cinnamon, baking powder, baking soda. Whisk to combine well and set aside.
- To sugar mixture, add lemon zest and beat to combine. One at a time, add egg and beat to combine well. Add vanilla, beating to combine well.
- Add lemon juice and buttermilk, mixing to combine well.
- Stop mixer and scrape down sides of bowl.
- With mixer on lowest speed, add flour mixture and mix until almost combined.
- Stop mixer and remove bowl.
- Using large spatula, fold rhubarb into batter just until combined.
- Pour batter into bundt pan. Tap on counter to remove air bubbles, smooth top of batter away from center of pan.
- Place into preheated oven on rack in center of oven and bake until toothpick inserted into center of pan comes out clean, about 1 hour.
- Remove from oven and let cool in pan for 20 minutes. Turn cake out onto wire rack and cool completely.
- Once cake is cool, in medium bowl, combine powdered sugar, vanilla extract and lemon juice, 1 tsp at a time until medium consistency is achieved.
- Drizzle icing over top of cake to decorate and serve.