Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique to this tangy, lemon-rhubarb knockout: a coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell. 

Martha Stewart Living, May 2020

Gallery

Credit: Marcus Nilsson

Recipe Summary test

prep:
25 mins
total:
4 hrs 30 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).

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  • In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.

  • Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).

  • Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).

  • Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.

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Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
05/26/2020
Scrumptiously delicious! So flavorful and moist. I'll make this cake whenever I can find fresh rhubarb in the market. Maybe I'll start growing my own -- it's that good! One caveat: it's easy (even for experienced bakers) to overlook when and how much granulated sugar to use. Please break out sugar amounts in recipe, i.e., 1 cup granulated sugar, 1/4 cup sugar (for egg whites), 2 tablespoons sugar ( to coat rhubarb). Otherwise, Brava!
Rating: 5.0 stars
05/26/2020
I would like to make this because I grow my own rhubarb. Two questions: can I substitute canola oil for olive and a tube pan for a bundt pan? Many thanks, Gail
Rating: 5.0 stars
05/26/2020
I have made it twice in one week. Such a tasty treat to wrap and share slices with family and neighbours as we stay safely distant. It is incredibly flavourful! Tangy, sweet and yes, with a little salty crunch in the first bite, all in a perfect balance. Used fresh-picked garden rhubarb. Did not have sanding sugar so substituted turbinado. Will use this tip for other Bundt cakes. It releases perfectly after 20 minutes cooling. I will be making this for years to come.
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Rating: 5.0 stars
04/18/2020
This is now my favorite cake recipe! Moist, delicious - the lemon zest makes it bright while the rhubarb pieces bring a tang to every bite. I grow my own rhubarb; this is a lovely way to use some. When the pandemic is Caput, I’ll be serving it at my first party.
Rating: 3.0 stars
04/15/2020
Okay. I thought this cake would taste really yummy. I did make a mistake and used coarse cornmeal instead of fine. For some reason the flavor is very salty. Would the coarse cornmeal make it taste salty?
Rating: 3.0 stars
04/15/2020
Okay. I thought this cake would taste really yummy. I did make a mistake and used coarse cornmeal instead of fine. For some reason the flavor is very salty. Would the coarse cornmeal make it taste salty?
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