Print
Strawberry Rhubarb Bundt Cake

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.