LEMON BUTTERMILK RHUBARB BUNDT P. 36
I made a 1/3 recipe and baked in a 4 ½ c. Nordic Ware Anniversary Bundtlette pan. The only change to the recipe I made (other than downsizing) was to add ¼ t. limoncello to the reduced amount of batter. The bake took 27 minutes. I rested the cakes in the pan for 12 minutes before turning out and glazing.
These came out bright and lemony, with a tender crumb. I’m happy with the recipe, and I give the pan itself a 10 for making such a pretty little cake. We sampled one after they’d cooled about an hour. I think they’ll be even better after they’ve set up a little longer and are a little more toothsome.
I’m skeptical, however how they’ll hold up overnight (because…rhubarb). I don’t intend to cover them in any way, and will hope they don’t get extraordinarily soggy.
Now I truly am done baking with fresh rhubarb for the year (and fresh strawberries, and fresh sour cherries). Moving on to blueberries – yay!
