This is such a delicious summer cake. Lemon and rhubarb were made for each other.

Lemon Rhubarb Bundt Cake

I spent this past weekend with girlfriends. We celebrated baby boys coming into this world by eating donuts and drinking too much sangria.

Well, us non-pregnant females did.

Lemon Rhubarb Bundt Cake

When your friends start getting engaged…and then get married…and then get pregnant, the world becomes a confusing place. Like, they are thinking about preparing cute nurseries for brand new teeny-tiny human beings and I’m busy trying to figure out how to create an outdoor cat leash line for Molly. Like, my shit is important to me, obviously, but sometimes I feel ridiculous even telling people what I’m up to.

Lemon Rhubarb Bundt Cake

You know? Like, oh hey Katie, you’re about to become a Mother and do the hardest job in the world? Cool. I just bought a new giant bowl so that I can eat two bowls of cereal together instead of having to get up and make two separate bowls. Umm…yeah. I’ll just not speak.

Lemon Rhubarb Bundt Cake

The good thing about cake is that everyone can enjoy it. AND! Good cake is important to everyone.

Lemon Rhubarb Bundt Cake

And with rhubarb in season and everywhere in my house, a bundt cake seemed like the perfect thing to make!

Lemon Rhubarb Bundt Cake

Lemon glaze + lemon cake + rhubarb chunks = <3

Lemon Rhubarb Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Yield: 12 slices


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 lemons, zested
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 1/2 cups + 2 tbsp all-purpose flour, divided
  • 1 tsp baking powder
  • 1 tsp Kosher salt
  • 3/4 cup buttermilk
  • 3 cups rhubarb, diced in 1/2-inch pieces
  • Lemon Glaze:
  • 2 cups icing sugar
  • 1 lemon, juiced
  • 1 tbsp melted unsalted butter


  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Set aside.
  2. In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
  3. In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the needed buttermilk and mix on low speed. Alternate with flour and buttermilk until both are fully incorporated.
  4. In a medium bow, or large ziplock bag, toss the rhubarb with the remaining two tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it’s distributed evenly.
  5. Turn out cake batter into the prepared pan, using a spatula to gently spread and level it out.
  6. Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean.
  7. Allow cake to sit and cool in the pan on a wire rack for 30 minutes.
  8. Meanwhile, make the glaze by whisking together all the glaze ingredients until smooth. Thin with extra lemon juice or thicken with more powdered sugar as you see fit.
  9. When the cake is cooled, tip it out onto a serving plate and generously drizzle cake with the lemon glaze.
  10. Slice and enjoy.


Recipe adapted from Bake and Shake

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45 Responses to Lemon Rhubarb Bundt Cake

  1. Sammie says:

    Wow, what a fab flavour combo. Will definitely try this as have 3 Bundt tins – one of which has not been used. Thanks for the recipe. Sammie

  2. Kathryn says:

    Love everything about this cake!

  3. Sues says:

    To be honest, that cereal bowl sounds pretty damn exciting to me!!

    Also, I don’t really get too excited about lemon cakes, but this one looks OUT OF THIS WORLD!!

  4. My husband can’t get enough rhubarb. This cake looks amazingly refreshing and perfect for summer!

  5. Wow! This cake looks amazing. I have a quick question: how did you make your cake come out perfectly? Every time I make a bundt cake, it turns into a disaster even after I coat the whole pan!

  6. You had me chuckling this morning with your cereal bowl πŸ™‚ Love this cake and I conveniently have lots of rhubarb left!

  7. “I just bought a new giant bowl so that I can eat two bowls of cereal together instead of having to get up and make two separate bowls” LOL that cracked me up!

    Don’t feel ashamed, you’re the one with all the cake and that is important too! πŸ˜€ This bundt cake sounds delicious.

  8. Nanny says:

    Just got some rhubarb from the garden so will make a stab at making your delicious looking cake. As for cake,cats and babies..everything in it’s own time. <3

  9. lol you can totally speak, I also have a large bowl for cereal, but I am so used to have extras that even after I finish the huge bowl I get up and get some more πŸ™‚ on another note, I have never baked with rhubard, I must make this cake, I just love cute bundt cakes.

  10. Good cake IS important to everyone – you’re right πŸ˜€ And I love how it brings people together too, even though it might be in a pure sugar rush state-of-mind, makes it funnier if anything πŸ™‚
    This cake looks fantastic Katrina! I really need to get a bundt cake tin! I hope the week has treated you well πŸ™‚ xx

  11. Everyone has had way too much bad cake in their life, and good cake is SOOO important! Also, I always hear rhubarb paired with strawberry, so I’m super intrigued to see it combined with lemon. Pinning!

  12. Anne says:

    This cake is too gorgeous!!!
    I have to admit, I’ve never tried rhubarb before, but I definitely will after seeing this cake!

  13. That looks scrumptious! Mmm maybe some weekend baking will happen πŸ™‚

  14. Amanda says:

    This cake looks really yummy!

  15. This looks totally delish girl! I adore lemon in sweets!

  16. I’ve never paired rhubarb and lemon, but I think it would indeed be perfect! Beautiful cake!

  17. Ashley says:

    Agreed! Good cake is important to everyone! This is beautiful and sounds absolutely delicious!

  18. Rhubarb is the best – would put it in everything if I could! Also double cereal FTW!

  19. Bobby DoTube says:

    Looks sooo delicious! it’s a must try.

  20. Katy says:

    This looks fabulous. I normally combine rhubarb and orange but lemon sounds fantastic too and I am going to give it a go. Could I please just ask one question? Is your bundt pan a standard 25 cm/10 inch across, or smaller? Thank you. Katy. X

  21. Hi Katrina

    Love all those tart flavour combinations in a bake and especially so when it comes in a Bundt! Delicious.

  22. Joanne says:

    HA! YES. SAME. I can totally relate. One of my coworker besties has a 6 month old who I LOVE but when she’s like OMG I didn’t sleep all night and then I complain about something the.boy did…I feel kind of silly. But then I make her cakes and it’s all good. This is definitely going on my summer must have list!

  23. YUM! Looks delicious and beautiful! I have rhubarb in my kitchen right now… maybe I’ll try out this recipe! πŸ™‚ Thanks for sharing!

  24. Karen says:

    So many comments that say it “looks/sounds delicious”…well it is!! I am not one to review recipes but this is WONDERFUL! I added about 1/4 cup lemon juice to skim milk in place of the buttermilk that I didn’t have. Very moist, terrific flavor combination, and definitely keeping the recipe to use again.

  25. Danielle says:

    I eeceived rhubarb in my CSA box this week and was looking for something simple and different than the usual strawberry-rhubarb mix. I’m a fan of the bundt pan as it makes any cake look a little fancy without any extra effort. I decided to make this for after dinner with the in-laws. This cake was delicious and a big hit with everyone! Thanks for the great recipe ??

  26. Evelyn says:

    Made this cake for Fathers Day as hubby loves rhubarb and lemon. It was fabulous!

  27. Kraig says:

    I’ve made this several times now. If you love rhubarb and lemon, you will definitely love this recipe! I added an additional cup of rhubarb and 1 cup of chopped walnuts as well. Perfecto!

  28. Heather says:

    Very nice cake. Moist, and the lemon and rhubarb perfect. I made two because of the comments, I plan on freezing one for later. Thanks for all the direction and comments it sure made a hit.

  29. Linda says:

    I don’t have a bundt pan and am wondering if this could be done in muffin tins? Wondering about time and temp to bake muffins?

    • katrina says:

      I’ve never tried making muffins with this recipe. Time would definitely have to be reduced but I would keep the temperature the same. Let me know how it goes!

  30. Grace says:

    I just made this cake and WOW! Seeing how our rhubarb plants were overtaking one of our raised beds, I looked around and found this recipe. I also tossed in some freshly picked mulberries and my daughter was so happy πŸ™‚ Easy and simple but so flavorful! I usually don’t go for frosting but again, this one was a keeper. Thank you SO MUCH! Definitely coming back and baking this again!

  31. Marilyn P says:

    This cake is Awesome. Made it last Saturday and I just put another one in the oven today. We LOVE it. The rhubarb and lemon combinations is fantastic. Thanks for sharing this gem!

  32. Linda says:

    Have you tried frozen rhubarb? If so – results?

  33. Janet says:

    Can you use Plums instead of rhubarb?

  34. Stephanie says:

    I tried it with frozen rhubarb last night. AMAZING. The flavour didn’t suffer at all. If you add a little bit of the rhubarb liquid from defrosting the frozen rhubarb, the flavour is even better! This is a great recipe, and got rave reviews, even using frozen rhubarb.

  35. Jill says:

    This was delicious! I used leftover stewed rhubarb instead of chunks and it made it so moist. Great recipe!

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