Well hello delicious spring bundt cake!
I am so ready for spring this year. Okay, I am always ready for spring, but it has been pretty dark and wet thus far, so any excuse to introduce some wonderful citrus and one of my favorite spring treats from the garden makes me really happy. So, when I found a recipe for a similar cake, I was inspired to make something with some Meyer lemons that I had picked up, as well as the last of my rhubarb from the gardens last year. I think that the recipe might be even better with fresh rhubarb, but I am a diligent freezer of rhubarb so that in the off season I will have some to use if the opportunity arises. I also think this little recipe could be done in muffin tins by simply reducing the baking time.