Lemon Rhubarb Bundt Cake

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lemon rhubarb bundt cake

Remember last week when I told you about the lemon haul I brought home from California?  I made that super yummy Lemon Chicken? Well, I couldn’t just use them in savory recipes, I had to bake with some of them, too!

 It was time for me to select what  recipe I was going to chose for my March post of the Secret Recipe Club,  so I popped over to my assigned blog, Smells Like Brownies, and typed the word “lemon” into the search bar.  There were a few to chose from, but the top one grabbed my attention right away, because it contained rhubarb!  In the summer when rhubarb is plentiful here, I am always looking to find great new rhubarb recipes.  So, after browsing through all of the lemon recipes and wavering between Melissa’s  Lemon Rhubarb Bundt Cake and the Dutch Baby with Lemon Butter, I chose the cake!

(plus I get to use my newest bundt pan … that I LOVE — #winning )

lemon rhubarb bundt cake

Melissa that hosts Smells Like Brownies is a stay at home mom, like myself.  Our food tastes differ, as I eat just about anything, and Melissa is a self-proclaimed picky-eater.  She takes pride in the beautiful photos of the meals and  sweets she prepares for her family. After snooping through her recipes, I can’t wait to try out her  Cake Batter Ice Cream ! She made cute ice cream sandwiches with it, and  I see these happening for my kiddos, poolside this summer!

lemon rhubarb bundt cake

I froze 1 cup bags of rhubarb last summer when I was given a whole bunch of it, and was so grateful that I had it in the freezer!  It paired beautifully with my fresh organic lemons from my sister in California.

lemon rhubarb bundt cake

I followed along with Melissa’s recipe pretty closely, only making a couple of changes.  The cake batter was so delicious, and smells heavenly while it bakes!

lemon rhubarb bundt cake

It only got better when I heaped on the lemon glaze while it was still a bit warm.  In my opinion, glaze just makes things better.

This recipe calls for buttermilk, if you don’t keep it on hand (like me) just whip up some of your own!  Here’s the how to:

Buttermilk Substitution

overhead of lemon rhubarb bundt cake
4.37 from 65 votes
Print Recipe

Lemon Rhubarb Bundt Cake

This lemon flavored cake and glaze has bite sized pieces of rhubarb throughout. It's a wonderful light bundt cake!
Prep Time10 minutes
Cook Time1 hour
Additional Time30 minutes
Total Time1 hour 40 minutes
Cuisine: American
Keyword: Lemon Rhubarb Bundt Cake
Servings: 12 servings
Calories: 390kcal
Author: Michaela Kenkel


  • 2 sticks of butter 1 cup
  • 1 3/4 cups sugar
  • zest of one lemon + 1 teaspoon juice
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour +2 Tablespoons
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk http://anaffairfromtheheart.com/2015/02/buttermilk-substitution/
  • 1 1/2 - 2 cups rhubarb chopped small
  • 2 cups powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons milk
  • 1 Tablespoon butter
  • 1/2 teaspoon vanilla


  • Preheat oven to 350 degrees. Butter and flour bundt pan, making sure to get in every little space.
  • (If you are making your own buttermilk, get that going now.)
  • In a medium sized bowl, whisk together 2½ cups flour, baking powder, and salt. Set Aside.
  • Dust rhubarb with 2 Tablespoons flour in a small bowl. Set aside.
  • In your mixer, cream together butter, sugar lemon zest and juice for 5 minutes, until light and fluffy.
  • Add the eggs one at a time, scraping the bowl and incorporating thoroughly after each. Fold in vanilla.
  • Slowly add flour mixture, rotating with buttermilk to batter, and mix to combine.
  • Fold in rhubarb.
  • Pour into prepared bundt pan.
  • Bake for approximately 1 hours, or until a toothpick inserted in the center comes out clean. Cool in pan, for 30 minutes.
  • Prepare the glaze: Whisk powdered sugar and butter together. Add lemon juice and vanilla. Slowly add milk, until you get to a desired consistency. I prefer my glaze to be thicker, not runny. But that is a personal opinion.
  • Invert cake onto plate, and drizzle while it's still warm. Let glaze set for a few minutes.
  • Slice, and serve.


Serving: 1g | Calories: 390kcal | Carbohydrates: 71g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 376mg | Fiber: 1g | Sugar: 49g

While you’re here, check out my other lemon and rhubarb recipes.  If you want to hear more about The Secret Recipe Club, click the banner to be taken to the home page.


Below, browse the other recipes from my group!

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    1. Melissa, Thanks for the sweet compliment! I still have the one I have had for 20+ years, but this was my new addition. It’s a Nordic, I love it!

  1. This is a beautiful cake and a great recipe, it gives me hope for spring. Hope you have a great week, its fun cooking with you in the SRC!
    Miz Helen

    1. Thanks, Helen!! I loved your recipe this month, too!! Spring can’t come soon enough for me! 😉

    1. I am the same way! Love baking with lemon, too, so it was a win-win for rme!

    1. Oh, I covet her yard whenever I am there!! I can see why it would make you sad. Hang in there! Spring is coming!

  2. What a beautiful cake! Looks and sounds delicious! Your photos make anything look scrumptious! I am anxious to try this!

  3. Hi your recipe says to use one stick of butter but the source recipe (Melissa’s Lemon Bundt) you quoted says to use one cup of butter or two sticks. Could you comment? Is this an error or do you use half the butter?

    1. It has been so long since I typed this! (You are the first person to catch it, too!!) I changed it to one cup (2 sticks) as the original recipe states. Thank you for pointing it out to me!!

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