Mini Rhubarb Bundt Cakes
Moist mini rhubarb bundt cakes with a simple lemon glaze! The perfect Springtime party treat!
Servings: 4 mini bundts
Ingredients
For the cakes:
- 1 ¼ cups all-purpose flour divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ lemon zested
- 2 eggs
- ¼ teaspoon lemon extract
- ⅓ cup low fat buttermilk
- 1 ½ cups fresh rhubarb 8 ounces, chopped
For the glaze:
- 1 cup powdered sugar plus more as needed
- 1 tablespoon lemon juice
- 1 tablespoon milk
- ¾ tablespoon unsalted butter melted
Instructions
- Heat oven to 350 degrees F. Generously spray the bottom and sides of 4 1-cup mini bundt cake molds.
- Toss chopped rhubarb with approximately 1 tablespoon flour.
- In a large bowl, whisk together the remaining cups flour, baking powder and salt.
- In a separate large bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest 2 minutes until light and fluffy. Add eggs and lemon extract; stir to combine.
- Alternately stir flour mixture and buttermilk into the butter mixture, beginning and ending with the flour mixture and stirring well after each addition.
- Stir half of the rhubarb into the batter.
- Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
- Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then carefully invert cakes from pan onto a cooling rack to cool completely.
- When cakes are fully cooled, combine glaze ingredients (add red food coloring if you want to dye the glaze pink), adding more powdered sugar as needed until glaze is smooth but thick. Pour glaze over cooled cakes.
Notes
Adapted from Patty's Food
Nutrition
Calories: 678kcal | Carbohydrates: 101g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 466mg | Potassium: 253mg | Fiber: 2g | Sugar: 69g | Vitamin A: 956IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg