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1
Preheat oven to 350 F. Grease and flour a standard size bundt cake pan. Set aside.
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2
In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
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3
In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the buttermilk and mix on low speed. Alternate adding additional flour and buttermilk until both are fully incorporated.
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4
In a medium bowl or a large zip-lock bag, toss the rhubarb with the remaining 2 tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it's distributed evenly.
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5
Turn cake batter into the prepared pan, using a spatula to gently spread and level it out. Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean. Remove from oven.
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6
Allow cake to sit and cool in the pan on a wire rack for 30 minutes.
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7
Meanwhile, make the glaze by whisking together all the glaze ingredients until smooth. Thin with extra lemon juice or thicken with more powdered sugar as you see fit.
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8
When the cake is cooled, tip it out onto a serving plate or tray. Generously drizzle cake with the lemon glaze. Slice and enjoy.
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9
Note: Recipe adapted from Bake and Shake.
