Lemon Rhubarb Tube Cake

• 3 medium lemons
• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sugar
• 1 cup sliced fresh or frozen rhubarb
• 1 cup halved fresh strawberries
• Confectioners' sugar, optional

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use.
2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
4. Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.

lemons, butter, sugar, eggs, allpurpose, baking powder, baking soda, salt, buttermilk, sugar, frozen rhubarb, strawberries, confectioners

Taken from www.tasteofhome.com/recipes/lemon-rhubarb-tube-cake/ (may not work)