Rhubarb & Lemon Bundt Cake Recipe at MyDish

Rhubarb & Lemon Bundt Cake

4 stars based on 4 reviews Rate this Recipe


  • Preheat oven to 180 degrees. Butter a 10-cup bundt pan and set aside.

  • In bowl, sift together 2 1/2 cups flour, baking powder, ground ginger and salt. Set aside.

  • In a mixing bowl and using a paddle attachment, cream together butter, sugar and lemon zest at medium-high speed for 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, scraping down bowl after each addition. Stir in lemon extract.

  • Stir in the flour mixture in 3 additions alternating with buttermilk in 2 additions, beginning and ending with flour mixture and scraping down bowl occasionally. At this stage the batter will be very thick.

  • Then toss the rhubarb with 2 tablespoons of the plain flour, and fold half of your rhubarb into batter.

  • Pour roughly half of your batter into the prepared pan, sprinkle the remaining rhubarb on top, then top with remaining batter, trying to make sure the rhubarb is completely covered over.

  • Bake for 60 minutes or until the top of cake is firm and center springs back when lightly touched (I checked after 50 mins, then gave another 10 mins).

  • Cool the cake in the pan on wire rack for 10-15 minutes before inverting and removing from pan.

  • Meanwhile, in a bowl, whisk together sieved icing sugar, lemon juice and butter. (Note: Mixture should be thick. Add additional 1 or 2 tablespoons of icing sugar, if necessary.) Spread glaze over cake as soon as you remove cake from pan.

  • The finished cake is very moist, and keeps well for 3-4 days well wrapped.

  • The taste is not overpoweringly of rhubarb, despite the amount going in, and the lemon complements it so well. Some people may find the glaze makes it too sweet, in which case just dust with icing sugar just before serving.

  • I also added some red food colouring to my glaze so the pink colour would pick up the colour of the rhubarb.
  • Tips

    • This makes a huuuuge bundt cake, but any tube pan would be suitable, or could be divided in to smaller quantities and done in regular cake tins, although I haven't tried this!


    • CAKE
    • 2 Teaspoons baking powder
    • 1 Teaspoon salt
    • 1 Cup Unsalted English Butter
    • 1 Lemon zest of lemon
    • 1 Teaspoon ground ginger
    • 3 Free Range Eggs
    • ½ teaspoon Lemon Essence
    • ¾ Cup Buttermilk or Yoghurt
    • 3 Cups Finely Sliced Rhubarb
    • 2½ Cups plain flour
    • 1¾ Cups granulated sugar
    • 2 Cups icing sugar
    • 1 juice of 1 lemon
    • 1 Tablespoon unsalted English butter

    By Views 2919  Added Fri Aug 21 2009

    This is dedicated to father-in-law, Laurence Stovold, who grows the best rhubarb in Surrey! He always gives us loads every summer and this is an unusual way to use it!


    Was looking for a way to use the surplus rhubarb from my father-in-laws, Laurence Stovold, allotment as there is only so much you can stew with honey and put in the freezer to see you through! Laurie doesnt even like rhubarb, perhaps that is why he i Read More