Lemon Buttermilk Rhubarb Bundt Cake

I wanted to love this. Lemon - my son's favorite, rhubarb, my husband's favorite, and cake, my daughter's favorite.

Unfortunately this produced a very dense cake. The baking time was off - I baked it an additional 15 minutes, and perhaps it was still a tiny bit underdone.

The instructions have you mix half the rhubarb in, and sprinkle the other half on the top (which becomes the bottom) of the cake. I assume the batter is supposed to rise up and envelope the rhubarb pieces, but that didn't happen.

The lemon flavor was good, but the texture was not. Definitely not worth the calories, and it was not a good use of precious spring rhubarb.