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?
- 8 ounces fresh rhubarb, leaves removed and discarded
- ⅔ cup sugar
- 4 large eggs
- 4 ounces (8 tablespoons) butter, cut into small chunks
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅔ cups sugar
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup greek yogurt
- 2 cups sliced strawberries
- Chop rhubarb into 1-inch pieces and place in a small saucepan with enough water to cover. Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pink juice. Strain and let cool.
- Whisk together ⅔ cup rhubarb juice (reserve the rest for another use), sugar, and eggs in a small saucepan. Cook over low-medium heat, stirring constantly and scraping the sides and bottom of the pot with a wooden spoon, until the mixture thickens and can coat the back of a spoon.
- Remove from heat and stir in butter. Strain through a fine mesh strainer and let cool. Cover and refrigerate at least an hour until firm.
- Preheat oven to 350 degrees. Thoroughly grease and flour a 10-inch bundt pan.
- In a medium bowl, combine flour, baking powder and salt.
- In a large mixing bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla.
- In a food processor, blend together strawberries and greek yogurt.
- Alternately add the dry ingredients and yogurt mixture in 3 additions beginning and ending with dry ingredients.
- Pour ⅔ batter into prepared pan. Pour rhubarb curd over batter and use a knife to swirl the curd into the batter. Top with remaining batter. Bake at 350 for 65-70 minutes. Allow to cool in the pan for 15 minutes. Remove from pan and cool completely. Serve with sliced strawberries.