4ounces8 tablespoons butter, cut into small chunks
For the cake
3cupsall purpose flour
3/4cup1 1/2 sticks unsalted butter, room temperature
To make the curd
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 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.
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
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 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.
Strawberry Rhubarb Bundt Cake
Amount Per Serving (1 g)
Calories 360Calories from Fat 153
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.