The original recipe that inspired this cake was actually a recipe for a strawberry cake, but when I saw the picture on Pinterest, I assumed it was rhubarb.
The strawberry version, I'm sure, is delicious, but I decided to try it with rhubarb since I've got lots of that growing in my garden.
My recipe looked something like this:
1 cup (2 sticks) butter, softened
2 1/4 cups sugar, divided
3 tablespoon lemon juice, divided
Zest of 1 lemon
2 1/4 cups gluten-free flour (I used a flour mixture from Williams-Sonoma)
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
8 oz. plain yogurt
About 2 cups rhubarb, diced
1 cup powdered sugar
Preheat oven to 325. Grease and flour a 10 inch Bundt pan.
Sift together the flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.
Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the rhubarb with the remaining 1/2 cup of sugar. Gently mix into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.