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.
This looks soooo good. Too bad I am such a bad baker. I would have attempted it. Le sigh. Maybe you will be kind enough to save a slice for your favorite French teacher next time you make it, Kim?
Veronique (French Girl in Seattle)
i want to dive head first into this cake. serious goodness. save me a piece, okay?!
I love rhubarb so as soon as mine starts to pop up I will have to try this cake!
that’s truly beautiful Kimberly! And sounds delicious too!
Gorgeous photos! Cake!!! It’s what has been on my mind all week…springy, citrusy wonderful goodness!
Meyer lemons AND rhubarb – heavenly….two of my favourites! I’ll be baking this soon soon soon…
Here’s another meyer lemon recipe that I make quite often. It’s a spin on a pesto. http://www.marthastewart.com/355548/whole-wheat-spaghetti-meyer-lemon-arugula-and-pistachios I make it with fusilli or rigatoni instead.
oh yum. I need this in my life asap.
Thank you for posting the recipe ~ love me some lemon! xo
Such beauty! My grandmother grew rhubarb in her garden, but I’ll admit I was never sure what people did with it. Now I know. If only I still had her garden nearby.
this was served at our herb meeting and it was wonderful !! not a crumb left!
Thank you Annette! I am thrilled that you liked it~