I have heard rhubarb is a very acquired taste and that you either love it or you hate it. If you have never tried rhubarb before, I suggest trying it in a recipe such as this one. I have just enough sugar in this recipe so that you still perfectly taste the tartness of the rhubarb without being completely overwhelmed by it.
Rhubarb is like an extremely tart and less fibrous celery. The metallic, bright red color of the skin is just beautiful, and I especially love how it looks in contrast to the pure white of the inside. I definitely recommend tasting the rhubarb raw. It will be much more sour, but I think it is important to know what all of your ingredients taste like. Personally, I think if you diced the raw rhubarb very small, it would be wonderful in a salad with a sweet vinaigrette!
Anyway, I have gotten off topic. Once again, if you are new to rhubarb and looking to try it out, this recipe is a great way to experiment with the flavor profile of it. Once you make this recipe the first time, you can then decide if you want more or less sugar the next time you make it.
This cake would be wonderful in the Spring or Summertime, and maybe even paired with a medium-sweet wine.
1 cup (2 sticks) butter
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup butter milk
1/4 teaspoon kosher salt
2 orange's worth of zest
1 teaspoon baking powder
3 heaping cups rhubarb, cut into 1/2" pieces
2 1/2 cups AP flower, + 1 tablespoon
1/4 cup orange juice
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 orange's worth of zest
2 cups powdered sugar
Preheat oven to 350 degrees.
Grease and flour a bundt pan well and set aside. Flour it by putting flower in a fine mesh strainer and shaking it lightly over the pan to coat. Seriously, every time I have skipped this step it has been a disaster.
In a mixing bowl, combine melted butter, sugar, eggs, butter milk, salt, orange zest and baking powder.
In a large mixing bowl, toss rhubarb in a tablespoon of butter until well coated. This will keep it from sinking to the bottom as your cake bakes. You can do this in any similar recipe, such as blueberry muffins or chocolate chip cake.
Pour wet mixture into rhubarb, and then add flower. mix until just combined. Do not over mix, because it is easy to do in this recipe.
Place in oven and bake for 45 minutes to one hour or until an inserted toothpick comes out clean.
In a mixing bowl, combine orange juice, zest, salt, vanilla, and powdered sugar. Try adding half the zest and tasting it first, because an entire orange's worth of zest will be quite stronger, and will get stronger as it sits.
I allow my cake to cool until only slightly warm so that the icing soaks in and makes the cake moister. If you prefer that your icing doesn't soak in, allow it to cool completely before icing.
Slice and serve.
Here is a pin-able photo for Pinterest: