Rhubarb Buttermilk Mini Bundt Cakes - West of the Loop
"Maybe I should start calling this blog West of the Rhubarb. I’m clearly obsessed with this old-fashioned fruit-that-is-really-a-vegetable. It’s tart! It’s pink! It’s versatile! Rhubarb is bae. (My eleven year old me that I couldn’t write that. So naturally I did.) The other week, I arrived at the farmers’ market late, something that I hate...Read More »..."
INGREDIENTS
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1 lb rhubarb, trimmed and sliced
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2½ cups (12.5 oz) all-purpose flour plus 1 TB
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2 tsp baking powder
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1 tsp salt
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1 tsp each ground cardamom and dried ginger
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8 oz unsalted butter at room temperature
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1¾ cups (12 oz) sugar
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Zest of one orange
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3 eggs at room temperature
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½ tsp rose water (optional)
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¾ cup buttermilk
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