Getting really into baking - just in time for the height of summer, haw.
I thought we’d missed rhubarb season this time around, but it turned out I was just under a misconception about when the season is. A bunch of rhubarb in our CSA share this week and a bunch last week meant we had to branch out from our usual best rhubarb cake recipe for maybe the first time ever. If we get more next week I’ll make a third cake.
Exceptional Rhubarb Bundt Cake
3 1/2 - 4 c chopped rhubarb (1/2” chunks)
2 TB sugar
3 c unbleached flour
1 TB baking powder
1/2 tsp salt
1/2 c butter, softened
1 c brown sugar
3/4 c sugar
4 large eggs
1/2 c neutral oil (canola, vegetable…)
3 TB lemon juice
2 tsp vanilla
1/2 c whole milk
Powdered sugar or coconut icing, optional (as below)
Preheat oven to 350 degrees F. Butter and flour a 3 qt Bundt pan, and set aside.
Toss the chopped rhubarb with 2 TB sugar and set aside.
Sift together flour, baking powder, and salt in a medium bowl. Set, similarly, aside.
In a large bowl, using a hand mixer or some serious whisking skills, whip the butter for about 2 minutes until light. Add the brown and regular sugar and cream together with the butter for 2-3 more minutes. Beat in the eggs one at a time, then oil, lemon juice, and vanilla, incorporating each completely. With the mixer on low, incorporate flour mixture into mixing bowl in 3 batches, alternating with milk. Near the end you may need to resort to a wooden spoon or rubber spatula for incorporation. Finally, fold in the reserved rhubarb with any liquid it produced while resting.
Pour batter into prepared pan. Smooth the batter slightly and rap pan against the counter to settle it. Bake 60-65 minutes, or until an inserted skewer comes out clean. Remove pan to cooling rack for about 10-15 minutes. When cool enough to handle, invert onto cooling rack. When cool enough to serve, plate and ice, or dust with powdered sugar, as desired.
-optional Coconut Icing-
1 1/2 c powdered sugar, sifted or passed through a fine mesh
4-? TB whole milk
1/2 c shredded coconut
Mix everything together until the desired consistency is reached. I say ? for the milk, because I don’t remember how much I used to achieve a drizzleable consistency for pouring over the cake that would still seize up properly when it cooled. Drizzle attractively over the cake, let cool, slice gently, and serve.