Rhubarb-Lemon Bundt Cake

Combined with lots of sugar, rhubarb makes a great filling for pie. But the tart and crunchy vegetable also can add a wonderful flavor to cake. Martha Stewart’s dairy-free “dump and whisk” batter means this Bundt is extra easy to make. The olive oil and whipped egg whites give it a light, fluffy texture that’s reminiscent of a cake donut, and there’s also the citrusy tang of lemon. What makes it even more of a knock-out dessert is the coat of sanding sugar in the Bundt pan, which bakes into a sparkly shell.

1 1/4 cups extra-virgin olive oil, plus more for pan

Sanding or sparkling sugar, for pan

2 cups unbleached all-purpose flour

1/2 cup fine yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 teaspoons kosher salt

3 large eggs, separated

1 1/4 cups plus 2 tablespoons granulated sugar

2 teaspoons pure vanilla paste or extract

2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)

2 cups rhubarb, cut into a 1/2-inch dice

1. Preheat oven to 350 degrees. Brush a 10- to 15-cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).

2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

3. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.

4. Increase speed to medium-high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.

5. Stir oil mixture into flour mixture just to combine. Stir 1/3 of egg-white mixture into batter, then gently fold in remaining egg-white mixture just until no streaks remain. (Do not overmix.)

6. Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula.

7. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45-50 minutes. (If top is browning too quickly, tent with foil.)

8. Let cool in pan on a wire rack for 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving.

9. Cake is best served the day it’s baked, but it can also be stored in an airtight container at room temperature up to 2 days.

— Recipe from marthastewart.com

Rhubarb Cocktail

This sweet-tart drink is pretty in pink. The syrup also can be used to flavor granita, to sweeten tea or lemonade or even as a glaze for chicken.

Makes: 4 servings

For the syrup:

3/4 cup sugar

2 pounds rhubarb, trimmed and chopped

For the cocktails:

Ice cubes

8 ounces vodka (1 cup)

32 ounces seltzer (4 cups)

Lemon peel, pith removed, cut into strips

1. Make rhubarb syrup: Combine sugar and 2 cups water in large pot and bring to a boil over high heat.

2. Add rhubarb and stir to make sure sugar dissolves. Cover pot, lower heat just a little and boil until rhubarb softens, about 5 minutes.

3. Pull pan off heat and allow rhubarb to cool in covered pot. Mash rhubarb, then strain juice through a double layer of cheesecloth into a small saucepan.

4. Bring juice to boil over medium-high heat, then reduce until juice is concentrated and syrupy, and you are left with about 2 cups. Taste syrup and adjust sugar if needed. Cool syrup in pan. Transfer to a container and refrigerate until well chilled.

5. Make cocktails: Pour a generous tablespoon of chilled rhubarb syrup into each of 4 chilled glasses.

6. Add ice, vodka and seltzer to taste. Stir, then serve with a lemon strip in each glass. Refrigerate or freeze the remaining rhubarb syrup.

— Recipe from “The Beetlebung Farm Cookbook” by Chris Fischer

Rhubarb Slaw

This slaw will add a rainbow of color and texture to your dinner table. It’s great on top of sandwiches or a burger, can be stuffed into tacos or can be served on its own as a side.

Makes: 4 servings

1/2 pound rhubarb, sliced

1 cup apple cider vinegar

Salt and pepper

3/4 cup light brown sugar

1/4 cup peeled, sliced fresh ginger

1 clove garlic, minced

1 tablespoon red pepper flakes

1 tablespoon mustard seeds

1/2 small green cabbage, thinly sliced or shredded (about 2 cups)

1 large carrot, peeled and julienned

1 tablespoon olive oil

1. Place rhubarb in a large heatproof jar; set aside.

2. Add vinegar, 1 tablespoon each salt and pepper, brown sugar, ginger, garlic, red pepper flakes and mustard seeds to a small pot.

3. Bring to a boil over high heat, then pour over rhubarb and let cool. Refrigerate overnight.

4. Drain rhubarb, reserving 1/2 cup of the brine.

5. In a bowl, toss rhubarb with cabbage, carrot, reserved brine and olive oil, then season to taste with salt and pepper. Refrigerate for at least 2 hours, or until cabbage softens.

— Recipe adapted from countryliving.com