A perfect dessert on a warm Spring evening.
1860's Farmhouse Rhubarb Bundt Cake
3 cups unsifted flour (whole grain or white)
1 cup vegetable oil
2 1/2 cups white sugar
3 tsp baking powder
4 eggs
4 eggs
2 1/2 tsp vanilla extract
1 tsp salt
4 cups chopped rhubarb
1/4 cup lemonade (or pineapple juice)
Preheat oven to 350f.
Chop rhubarb and set aside. Combine all other ingredients and mix until smooth. Fold in rhubarb until evenly distributed.
Apply oil and flour to your favorite bundt pan. Don't skimp on the flour... or the cake will stick to the pan!
Pour the batter into the pan. Bake for 1 1/2 hours.
Cool, remove from pan, and serve.
Enjoy!
Stores well in foil and freezes well.
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