Lemon Buttermilk Rhubarb Bundt Cakelets

Are you ever tempted to purchase a somewhat useful but mostly cute ‘novelty’ cake pan?

If my lemon buttermilk rhubarb bundt cakelets aren’t tempting enough to get you thinking mini cakes, consider these excerpts from the Williams-Sonoma site describing the Nordic Ware Mini Bundt Pans they offer for sale- “Bake up six perfectly sculpted little cakes with this cleverly designed pan; just pour in your favorite batter and bake” or this description of a mini mini Nordic Ware bundt pan that can be used “to create an irresistible assortment of 30 desserts, all at once”. After reading those descriptions I was feeling tempted and thinking that I just may need to add another cake pan to my collection.

I could go on with more really cute pans from Nordic Ware that I think I need but my husband just told me that I need to conserve, I’m not sure exactly what he meant but I think it means- no more cute fun baking pans.

Nordic Ware did celebrate it’s 65th anniversary a few years back by re-issuing a popular pan and I’m sure you guessed it was-”an adorable platinum anniversary bundtlette pan”-love that word-bundtlette, which sounds to me like some type of cozy blanket wrapped around a sweet newborn baby.  The Platinum Anniversary Bundtlette Pan is still available on their site for $50 plus shipping.  Nordic Ware makes other products, such as cookware and other types of kitchen accessories but it’s their bakeware that certain consumers (who shall remain nameless) have been known to create extra cabinet space in their basements or garages to store.

So, I thought I would just make a harmless perusal of the bakeware on the Nordic Ware site while still on a high from the  baking success of my Bundt pan cakelets, another word I like just as much or more than bundtlettes.  So, what pan did I find that I may have to sneak into my house or close to the inside of my house.  Well, how cute(?) is the Bundt Duet Pan, which bakes two mini bundt cakes, a kind of his and hers cake pan.  Or the Platinum Rose Bundt Pan, I’ve always been smitten with rose shaped bundt cakes.

As good as rhubarb is paired with strawberries, it’s also pretty good baked in a bundt cake flavored with buttermilk and lemon.  I found this cake recipe in a favorite baking book, Rustic Fruit Desserts- a collection of old-timey fruit desserts by Cory Schreiber and Julie Richardson.  My first attempt at this cake recipe I used a large 10″ bundt pan and we loved it.  I had planned to re-make it using berries next time instead of rhubarb.  But then time passed and rhubarb season rolled around again.   I remembered my stashed away mini bundt pans and how good this cake is made with rhubarb, so once again I went with the rhubarb.  The only change I made to this recipe was to add buttermilk to the lemony glaze which was inspired by Valerie, an an accomplished cake baker @une gamine dans la cuisine.

Lemon Buttermilk Rhubarb Bundt Cakelets

Yield: 8 cakelets or 1 10-cup Bundt pan

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Buttermilk glaze adapted from une gamine dans la cuisine.

Ingredients

  • For the Cake
  • 2 & 1/2 cups plus 2 tablespoons(for rhubarb) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 sticks (8 ounces) unsalted butter
  • 1 & 3/4 cups sugar
  • Zest of 1 lemon, I used a Meyer lemon
  • 3 eggs
  • 1/2 teaspoon lemon oil
  • 3/4 cup buttermilk
  • 1 lb rhubarb (3 cups), trimmed and thinly sliced
  • For the Lemon Buttermilk Glaze
  • 2 cups sifted powdered sugar, plus more as needed
  • 1 & 1/2 tablespoons lemon juice
  • 2 tablespoons buttermilk
  • 1 &1/2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350F.
  2. Spray mini Bundt cakelet pans, I made 8 mini cakes or this recipe makes a 10-cup Bundt pan for one large cake.
  3. To make the Cakelets
  4. In a medium bowl sift together the flour, baking powder and salt, set aside.
  5. In the bowl of a standing mixer, using the paddle attachment, cream the butter, sugar and lemon zest together for about 4 minutes or until light and fluffy.
  6. Add the eggs one at a time, scraping down the bowl as needed, stir in the lemon oil.
  7. Stir the flour mixture in three additions alternating with the buttermilk, starting and ending with the flour.
  8. The batter will be thick.
  9. Toss the rhubarb slices with the 2 tablespoons of flour and fold half the rhubarb into the batter.
  10. Scrape the batter into the cake pans and sprinkle the remaining rhubarb on top.
  11. Bake for 20-22 minutes or until golden brown on edges and the top springs back when pressed.
  12. Cool the cakes in the pan for about 10-15 minutes, remove from the molds and continue cooling on a metal rack, placed over a baking pan.
  13. To make the Lemon Buttermilk Glaze
  14. Whisk the powdered sugar, lemon juice, buttermilk and butter together in a medium bowl.
  15. The mixture should be thick, add additional powdered sugar if needed.
  16. Spread the glaze over the cakes as soon as you remove them from the pan.
  17. Covered cakes will last up to 4 days at room temperature.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://pattysfood.com/cake/lemon-buttermilk-rhubarb-bundt-cakelets/

Share this post →
Facebook Twitter Pinterest Plusone

Comments

  1. Patty, I love your pictures and these cute cakelets. Lemon desserts are the best and the glaze sounds just perfect! I love Nordic Ware pans, too–I think I’ll have to pick up one of these after seeing your post. :)

  2. Patty, these are so pretty and sound delicious. Lemon and rhubarb seems to be a combination made in heaven to me, though I have to admit I’ve never tasted it. It just SOUNDS wonderful! I have to laugh at your mini pans. I bought the rose pan a few years back and convinced a good friend to get one too. We made a zillion little cakes for a baby shower and I called her one day and said “who’s stinkin’ idea was this to make all these rose cakes?” She laughed because it was totally my idea. The cakes were pretty but the pans were really hard to clean between recipes no matter how we greased or sprayed them. Guess what? She’s still my friend, that’s a true-blue friend!

    • pattysfood says:

      Thanks Chris- you made me chuckle! Isn’t it funny how we get carried away with our ‘cute ideas’ sometimes….

  3. These cakelets are so pretty, Patty! I’ve long wanted the mini bundt pan – now I think it’s a must! :)

  4. Love my Nordic pans, too, and these cute cakelets are making me thing, hmm, what else do I NEED in my cupboard? :) Beautifully done, as always, Patty!

  5. Patty, as usual I want to Pin, and eat, everything in this post. (I also want to snatch up one of your bundtlette pans – you won’t Just miss one, right?) These adorable cakelets look delicious! I’m happy to see you back in the rhubarb saddle again! :D

    p.s. Thanks for the shout-out! Isn’t it amazing what a little butter + buttermilk can do to an ordinary glaze?!

    • pattysfood says:

      Thanks Valerie! I would love to share my bundtlette pans! Yes butter and buttermilk makes a beautiful glaze ;-)

  6. Absolutely gorgeous cakelets Patty! I want that pan now for sure and lemon with rhubarb sounds like a fantastic combination.

  7. LOVE these bundt cakelets, Patty! I’m going to try adding buttermilk to the glaze next time…great idea from Val! Now I have another gadget to add to my collection! Your photos are just beautiful!

  8. So cute and they sound delicious! I’m coveting your bundt pans. :)

  9. I was just thinking of making something lemony, after seeing Laura’s “best lemon cupcake” recipe. Now that you have this wonderful version with rhubarb, the wheels in my head are turning! I don’t have to tell you that I am drooling right now. I’ll be dreaming of this tonight!

  10. These cakelets look so beautiful with buttermilk icing!

  11. My cupboard is happily stuffed with novelty pans! (I have no shame!) The Buttermilk Cakelets with Rhubarb are a sparkling spring treat!

  12. I am always tempted when passing by the kitchenware store. Mini bundt or other mini cake pans always call out to me as do your adorable cakelets. What a great recipe! I might just go by myself some pans so I can make your cakelets:) Thanks for sharing Patty!

  13. Your bundtlettes look luscious! I love my mini bundt pan and am always happy to find recipes already adapted to their size. The small cakes are great for mailing in care packages or for freezing (without glaze of course). So much easier than a big cake. I also think they are easier for serving. I will be baking your lemon rhubarb bundlettes soon! Thanks!

  14. I am obsessed with bundtlettes and your’s look absolutely delicious! I must admit that I have never tried rhubarb before and would be curious to give it a try. Loving your photography, too!

  15. Gorgeous! I love the mini bundts, not I want a new baking pan!!

  16. Your cakes are so cute…and yes I have been flirting these pans for a while…but did not have the courage to buy them…unfortunately I do not have space to store all the pans…
    I love the glaze and the flavor of these mini bundts are just amazing…rhubarb and lemon.
    Thanks for this recipe Patty…hope you are having an enjoyable week :)

  17. Cristina says:

    Beautiful cakelets and images, Patty, and luv that word “bundtlette” :) I too like those little mini-shaped pans but have less than desirable outcomes with baked goods coming out in one piece. :( Gorgeous and pinning!!

  18. These are so adorable and delicious looking, Patty! I love the simple spring flavors you chose and your gorgeous photos. Thanks for sharing!

  19. I am ALWAYS tempted. And now, after seeing your lovely post, I’m even more tempted to go and pick up one of these pans! These look and sound just delicious Patty!

  20. Absolutely adorable mini bundts! I could eat that whole mini bundt all my myself in one sitting. I love all types of cute mini baking pans !

  21. These are just adorable, and the addition of rhubarb has my vote.

  22. I have both pans, the mini bundts like the pic and the 30 assorted patterns one! In our defense, they are so cute! I wish I could get rhubarb, these sound so good Patty. Will have to try with some other fruit.

  23. Lora @cakeduchess says:

    Why I haven’t baked any thing yet with rhubarb just stumps me …I keep seeing it at the market this season and forget to grab some. now I will remember to make these perfect little Bundts! Gorgeous, photos. So pretty-Patty. Happy Mother’s Day to you, my friend.

  24. I’ve spent my day buying stuff on Amazon for my trip to the US in June. It’s so hard to resist all the cute pans that I’ll only use once! But these are so cute… I know I’d use this pan more than just once!

    And I love the combination here. I’ve always seen rhubarb paired with strawberries, but not lemon. This sounds even better!

  25. Your presentation this time is both rustic and elegant all at once. I love rhubarb and Nordic Ware – these cakes look like a delicious use of both. I’ve got the rose-shaped bundt pan and another that makes cakes in the shapes of presents. I probably don’t use either of them nearly enough to justify their purchase, but the cakes they produce are lovely.

    Happy Mother’s Day!

  26. Mini bundts, cakelets – whatever you call them, they sound adorable. And they look delicious! Hope you’re having a wonderful Mother’s Day, Patty.

  27. I’m a sucker for adorable little cakes and now I want to buy mini bundt pans haha. Your cakelets look perfect!

  28. These are adorable. I forgot I had a mini bundt pan! I do. I should make these as I am all about the rhu right now.

  29. I love Nordic Ware bakeware! I keep adding to my stash and I may even have the mini one stashed away somewhere :) These must be delicious with the rhubarb. They certainly are beautiful! Great shots!

  30. Patty, To answer your question…all the time!! I’m always sneaking in something new for my kitchen. Love these sweet little “bundtlettes”! I don’t have a bundtlette pan…hummmm? They are gorgeous and so are your beautiful photos, Patty!

  31. Love these cakes, and love the way the light is hitting that gorgeous glaze!

  32. looks yummy! What do you suggest for cooking time using a regular size bunt cake?

  33. Patty,
    Have you tried this with raspberries? I am looking for a lemon raspberry bundt cake recipe and was hoping this one would work.
    thank you,
    Patsy

  34. Morella Menon says:

    Can I freeze this cake?
    I love the recipe and have done it many times but I have never frozen the 10 inch bundt.
    Thank you for this wonderful recipe

Leave a Comment

*