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Home » Strawberry Rhubarb Bundt Cake

Strawberry Rhubarb Bundt Cake

April 6, 2014 By betsy 1 Comment

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Strawberry Rhubarb Bundt cake topped with fresh sliced strawberries on a teal plate.

Nothing signifies the beginning of spring and summer more than the classic combination of strawberry and rhubarb. This seasonal bundt cake recipe is packed full of fresh fruit and strawberry rhubarb flavor. A great cake for brunch or dessert. It’s time for your tastebuds to come out of hibernation and give this spring bundt cake a try!

Strawberry Rhubarb Bundt Cake with sliced fresh strawberries on top on a teal plate. Wooden background and pink printed napkin underneath.

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.

Strawberry Rhubarb Bundt Cake overhead on a wooden background. Cake is sitting on a teal plate on top of a pink printed napkin. Slice removed and is plated on a glass plate with a fork resting on the plate.

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 strawberry rhubarb 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.

Strawberry Rhubarb Bundt Cake slice in foreground on a glass plate. Rest of cake in background.

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?

Strawberry Rhubarb Bundt Cake
5 from 1 vote
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Strawberry Rhubarb Bundt Cake

My favorite strawberry cake recipe. 

Course cake, Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings 16 servings
Calories 360 kcal

Ingredients

For the rhubarb curd

  • 8 ounces fresh rhubarb leaves removed and discarded
  • 2/3 cup sugar
  • 4 large eggs
  • 4 ounces 8 tablespoons butter, cut into small chunks

For the cake

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, room temperature
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup greek yogurt
  • 2 cups sliced strawberries

Instructions

To make the curd

  1. 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.
  2. Whisk together 2/3 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.
  3. 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.

To make the cake

  1. Preheat oven to 350 degrees. Thoroughly grease and flour a 10-inch bundt pan.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla.
  4. In a food processor, blend together strawberries and greek yogurt.
  5. Alternately add the dry ingredients and yogurt mixture in 3 additions beginning and ending with dry ingredients.
  6. Pour 2/3 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.
Nutrition Facts
Strawberry Rhubarb Bundt Cake
Amount Per Serving (1 g)
Calories 360 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 151mg6%
Carbohydrates 47g16%
Sugar 29g32%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Bundt Cakes, Desserts, Recipes

Comments

  1. Nicole ~ Cooking for Keeps says

    April 10, 2014 at 10:22 am

    I’m so jealous you live in sunny southern California, I haven’t seen a rhubarb yet in our grocery stores, but the second I do, I’m snatching them up! This cake is so beautiful, and so picturesque for spring.

    Reply

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