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1
Preheat oven to 350u00b0.
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2
Butter a 10-cup Bundt pan.
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3
Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
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4
Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
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5
Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
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6
Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
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7
Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
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8
Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
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9
Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
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10
Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
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11
Glaze-whisk the powdered sugar, lemon juice, and butter together.
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12
The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
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13
Spread glaze over the cake as soon as you remove the cake from the pan.
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14
Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
