Lemon Buttermilk Rhubarb Bundt Cake

Name: Lemon Buttermilk Rhubarb Bundt Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 591 milliliters all purpose flour; 1 teaspoon baking powder; 1 Tbsp nearly melted butter; 177 milliliters buttermilk; 473 milliliters confectioners sugar, more as needed; 3 eggs; 414 milliliters granulated sugar; 1 Juice of lemon; 1 teaspoons lemon oil (i used lemon extract); 1 zest of lemon; 454 grams rhubarb, trimmed and very thinly sliced (3 cups prepped); 1 teaspoon fine sea salt; 237 milliliters unsalted butter

Lemon Buttermilk Rhubarb Bundt Cake might be just the dessert you are searching for. This recipe makes 8 servings with 695 calories, 8g of protein, and 27g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. It is a good option if you're following a vegetarian diet. If you have granulated sugar, lemon zest, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.