June 7, 2010

Lemon Buttermilk Rhubarb Bundt Cake


I have never cooked with rhubarb until a few days ago. I was very excited at my first attempt and hoped it went well. The first and only time I ever ate rhubarb was a few years ago when a friend had made a pie for my family. The only other memory I have of rhubarb, was back in my teens. I remember my Mom finding a rhubarb plant just over the hill of our front yard. We had just moved to a new house and my Mom had found what appeared to be a small garden that was overgrown. She worked for a few days, clearing the weeds away, giving the rhubarb a chance at breathing room, sunlight and rain. I wonder how many years it had been growing there. She was so excited, telling us of her plans to let it grow, cut it, cook it down and make jam. I was a little leery. I didn't believe my Mom...that this plant was actually edible...let alone, that it would somehow transform into sweet jam. There was NO way she was going to get me to eat it!

fast forward to present day...
I am oh so curious about rhubarb! Is it just me, or does rhubarb seem so very vintage? Something that little old ladies cook and put into pies to sell at church bazaars. Rarely do I see a recipe for rhubarb, and I never do I see a dessert with rhubarb at picnics and parties. It's just not as popular as say...chocolate chip cookies! Me, being the person that likes all things vintage...and being the person that likes all things NOT popular...I am finding myself intrigued by it's long, beautiful, slender, green and ruby red stalks. I am amazed by the fact that when cooked down, rhubarb releases it's sweet, natural sugars.
And so...

now there are pies to be made...


cakes to be baked...

and jams to be jelled...

Now folks...
here is a cake that will make your mouth water,
your cheeks pucker,
and your sweet tooth happy!

I found this recipe for Lemon Buttermilk Rhubarb Bundt Cake
on a wonderful blog called
honey and jam.

The cake is unbelievably moist, with it's 2 sticks of butter, 3/4 cup buttermilk, and 3 whole eggs! The recipe is very simple! You've got to give it a try. The next time you find yourself needing a cake to take to a picnic, why not make this recipe. Your friends and family will be quite impressed that you know how to make such a vintage recipe! Not to mention the fact that it is fantastically delicious!

The End!

geez, i am overdue for a post. i am working on my "rhubarb" post right now. I will probably have it up later this evening. However, right now, I am off to work for a few hours. I get a free Starbuck's today..yay! If you take in your empty bag 1 pound bag, they give you a free brewed coffee. I love Pike's Place with extra cream and raw sugar...or Gold Coast...which has a stronger flavor than Pike's Place. Have a wonderful, creative day...especially those of you who are doing the Creativiy Boot Camp. I read her post this morning and I will be thinking about what to do with the prompt "picnic" all day at work. Hmmm?