Adorable miniature Bundt cakes perfect for entertaining, food swapping or simply giving. Studded with tangy rhubarb and flavored with ginger, cardamom and orange zest.
Ingredients
1 lb rhubarb, trimmed and sliced
2½ cups (12.5 oz) all-purpose flour plus 1 TB
2 tsp baking powder
1 tsp salt
1 tsp each ground cardamom and dried ginger
8 oz unsalted butter at room temperature
1¾ cups (12 oz) sugar
Zest of one orange
3 eggs at room temperature
½ tsp rose water (optional)
¾ cup buttermilk
Instructions
Preheat oven to 350 and spray a mini Bundt pan with nonstick cooking spray.
Toss the rhubarb slices with 1 TB flour and set aside.
Whisk together the 2½ cups flour, baking powder, salt, cardamom and ginger in a small bowl.
In the bowl of a standing mixer, cream the butter, sugar and orange zest until light and fluffy, about three to five minutes.
Add the eggs one at a time, scraping down the sides in between each addition. Add the rose water if using.
Alternate adding the dry ingredients and the buttermilk beginning and ending with the dry ingredients, scraping down the sides as necessary. Do not overmix.
By hand, gently fold in the rhubarb.
Divide half the batter evenly between the cavities of the Bundt pan, taking care to fill each cavity no more than ⅔ full. (If you have a six cavity pan, you will need to work in batches.)
Bake 20-25 minutes or until firm and a tester inserted in the middle comes out clean.
Cool on a rack.
To serve, dust with powdered sugar or add your favorite glaze
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/05/rhubarb-buttermilk-mini-bundt-cakes/