Lemon Rhubarb Bundt

When cardamom, vanilla and lemon get together, delicious things happen. Give this bundt cake a try.

• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 tsp vanilla
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1 cup plain yogourt
• 2 cups cubed rhubarb

Preheat oven to 350˚F

In a large bowl, cream the butter and sugar with an electric mixer. Add the eggs, vanilla and lemon zest, and mix until smooth.

In a second bowl, combine the flour, baking powder, soda, salt and cardamom. To the creamed butter mixture, alternately add the dry ingredients and yogurt, starting and ending with the dry.

Pour half the batter into a buttered and floured bundt pan. Top with the rhubarb, and cover with the remaining batter. Place in the oven, and bake for 50 to 60 minutes. Let cake cool in pan 10 minutes before inverting cake onto a cooling rack.