3 c. flour, divided 

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c. unsalted butter 

1/2 c. oil

1 1/4c. granulated sugar 

2 Tbsp lemon zest

1 tsp vanilla extract

2 eggs

1/3 c. fresh lemon juice 

3/4 c. buttermilk

2 c. diced fresh rhubarb (I remember using about 3-4 cups rhubarb)

2 c. powdered sugar, sifted

1/2 tsp vanilla extract

4 tsp fresh lemon juice mixed with 3 Tbsp water

-Preheat oven to 325 degrees and prepare basic bundt pan.

-In bowl of stand mixer, add sugar, butter and oil and beat until light and fluffy in texture as well as color, about 5 minutes.

-Meanwhile, in medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Whisk to combine well and set aside.

-To sugar mixture, add lemon zest and beat to combine.

-One at a time, add egg and beat to combine well. Add vanilla, beating to combine well.

-Add lemon juice and buttermilk, mixing to combine well.

-Stop mixer and scrape down sides of bowl.

-With mixer on lowest speed, add flour mixture and mix until almost combined.

-Stop mixer and remove bowl.

-Using large spatula, fold rhubarb into batter just until combined.

-Pour batter into bundt pan.

-Tap on counter to remove air bubbles, smooth top of batter away from center of pan.

-Place into preheated oven on rack in center of oven and bake until toothpick inserted into center of pan comes out clean, about 1 hour (mine took about 10 minutes longer than an hour...)

-Remove from oven and let cool in pan for 20 minutes.

-Turn cake out onto wire rack and cool completely.

-Once cake is cool, in medium bowl, combine powdered sugar, vanilla extract and lemon juice, 1 tsp at a time until medium consistency is achieved.

-Drizzle icing over top of cake to decorate and serve.