This is one of the best uses of rhubarb in a cake. When I took the first slice I was amazed at how good this cake tasted: moist, rich, almost creamy with the tang of rhubarb in the filling and its overall sweetness tempered by the lemon glaze that coats the cake.
I found the recipe in “Rustic Fruit Desserts” by Cory Schreiber. I use it more often than not for seasonal fruit desserts and other sweets depending on the time of year. Cory Schreiber owns a very popular bakery, Baker and Spice in Portland, Oregon. If only we had such a bakery in our neck of the woods. The closest is Scratch Baking, whose baked goods have similar characteristics as the other Portland bakery.
Rhubarb Bundt with lemon glaze
