I’ve got spring fever which is really fueling my bundt inspiration this month. I have been seeing tons of gorgeous, fresh rhubarb everywhere lately, so I though why not take the classic strawberry-rhubarb combination, and turn it into a bundt cake.
We’re lucky living here in Southern California because in addition to the rhubarb, we get fresh strawberries long before the rest of the country. Our farmers markets have been bursting with strawberries for weeks, and I’ve been snacking on them like candy. I actually wound up eating the strawberries I bought for this cake, and had to go out and buy another batch when I finally got around to baking.
Once I finally did make this cake, it was well worth it. I had envisioned a cake swirled with bright fuchsia colored rhubarb curd, but my curd would up more of a beige color. No matter because the flavor of this cake more than made up for the monochrome color. Talk about springtime in a bite! If you’ve never had strawberry and rhubarb together, definitely make this cake as your introduction.
Spring is such and exciting time of year food-wise. Having access to bright, fresh ingredients once again after a long winter of root vegetables is so inspiring to me. What are your favorite flavors of spring?