https://tastykitchen.com/recipes/desserts/mini-lemon-rhubarb-bundt-cakes/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/desserts/mini-lemon-rhubarb-bundt-cakes/comment-page-1/#comment-108980 Mon, 09 Jun 2014 17:41:52 +0000 https://tastykitchen.com/recipes/?p=301508#comment-108980 I had some people over for a barbecue last weekend and decided to make these for dessert. Since I have Wilton’s 6-well baby Bundt pan, and I needed dessert for six people, I multiplied the amounts in this recipe by 1.5. The batter puffed up way over the edges of the molds. I think I could have used the original 4-serving recipe for six baby Bundt molds. At any rate, the cakes were quite tasty, and not a crumb was left after the barbecue, so I think my guests agreed. I used rhubarb from last year that I had sliced and frozen. I drained off the excess liquid from thawing before tossing in flour and adding to the batter. Then I used a little of the pink juice to color the icing. I loved the tartness from the rhubarb in the cakes, which weren’t excessively sweet. Thanks for sharing!

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