Comments on: Lemon Rhubarb Bundt Cake

By: Audra

Audra — Tue, 18 Aug 2026 13:21:56 +0000

In reply to C. You could sub butter!

By: C

Wed, 15 Jul 2026 14:55:30 +0000

Is the oil necessary?

By: Teri Vieth

Teri Vieth — Tue, 30 Jun 2026 03:49:35 +0000

In reply to Regan R. I find defrosted rhubarb can be very wet even if drained. But would be interested in how it turned out if tried. I add frozen rhubarb to other fruit pies as it adds a bit of tart contrast. I have done this with peach, boysenberry, apple all with great results. I also cook frozen rhubarb into sauce but I find it makes cakes soggy.

By: Teri Vieth

Teri Vieth — Tue, 30 Jun 2026 03:47:01 +0000

I don’t like sugary glazes so put streusel in the middle instead. The first time I made the recipe as published (except for the glaze). I didn’t like the oily flavor that I perceive when eating cakes made with oil. So when I made it again I used melted butter instead. I also used 3 cups of rhubarb (because I have it growing like crazy right now). These changes all make a still very moist and even more rhubarby cake.

By: Audra

Audra — Sun, 29 Jun 2025 11:50:27 +0000

In reply to Regan R. Yes I think so! I'd thaw it and drain it first.

By: Regan R

Regan R — Thu, 26 Jun 2025 22:29:54 +0000

Wondering if I can use frozen rhubarb for this recipe? Looks amazing!!!

By: Michelle Richburg

Michelle Richburg — Sat, 31 May 2025 02:41:18 +0000

Out of the oven and it’s beautiful! Can’t wait to glaze and try it!!