INGREDIENTS
For the Cake
2
& 1/2 cups plus 2 tablespoons(for rhubarb) all-purpose flour
2 tsp
baking powder
1 tsp
sea salt
2 sticks
unsalted butter
1
& 3/4 cups sugar
Zest of 1 lemon, I used a Meyer lemon
3
eggs
1/2 tsp
lemon oil
3/4 cup
buttermilk
1 lb
rhubarb (3 cups), trimmed and thinly sliced
For the Lemon Buttermilk Glaze
2 cups
sifted powdered sugar, plus more as needed
1
& 1/2 tablespoons lemon juice
2 tbsp
buttermilk
1
&1/2 tablespoons unsalted butter