Lemon Buttermilk Rhubarb Bundt Cakelets
Ingredients
- 2 & ½ cups plus 2 tablespoons(for rhubarb) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 sticks (8 ounces) unsalted butter
- 1 & ¾ cups sugar
- Zest of 1 lemon, I used a Meyer lemon
- 3 eggs
- ½ teaspoon lemon oil
- ¾ cup buttermilk
- 1 lb rhubarb (3 cups), trimmed and thinly sliced
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