Hello friends!
Since it’s almost summer holidays and school is almost out for two whole months I thought we needed to do a little early celebrating! What do you think??
And what better way to do that than with cake!
Deliciously, yummy Rhubarb Bundt Cake!
Do you have a favorite dessert? I have about 100… seriously, I don’t think I could narrow it down to just one! I’ve shared a few of our favorites like Blueberry Citrus Cake, Chocolate Peanut Butter Poke Cake or Bread Pudding with Cinnamon Toffee Sauce on my blog and the first time I tasted this cake, I knew I had to share it with ya’ll, too!
The cake and sauce are the perfect combo. They go together like ketchup and fries. Or a hammer and nails…
Our rhubarb hasn’t let us down this year; although I’m not even sure there is such a thing?! It’s dealt bountifully and I hope to chop the remainder of it this week for the freezer. That way, if we get a craving for rhubarb in the middle of winter, this cake can easily be made.
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 3/4 cup sour cream
- 1/4 cup strawberry or plain yogurt
- 2 cups finely chopped rhubarb
- 1 1/2 cup water
- 1 1/2 cup sugar
- 3 cups coarsely chopped rhubarb
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a bowl, beat the softened butter until creamy (about 2 minutes).
- Gradually add in the sugar and beat until light and fluffy.
- Beat in eggs and vanilla until light and fluffy.
- Add sour cream and yogurt and beat until blended.
- Add dry ingredients and beat until combined.
- In a greased and floured bundt pan, layer half the batter, spreading with a spatula.
- Sprinkle with the two cups of finely chopped rhubarb.
- Top with the remainder of the batter and smooth.
- Bake at 350F for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Invert the cake on a cooling rack then place the cooling rack over a baking sheet.
- While the cake is baking, combine the water, sugar and three cups rhubarb in a pot over medium heat.
- Bring to a boil then reduce heat and simmer for 20 minutes.
- Pour the cooked sauce into the bowl of a food processor or blender and process until smooth.
- While cake is still hot from the oven, use a pastry brush and brush the outside with syrup. Allow to soak in and then reapply.
- Let cake cool.
- Serve cake with more syrup.
Layering the batter and rhubarb makes for a very pretty cake when it comes time to slicing it!
As always, thanks so much for taking the time to stop by today!
-Kendra
Recipe adapted from: This Heart of Mine
Linking to these fabulous parties:
The Scoop, Inspire Me Tuesday, Time To Sparkle, On Display Thursdays, Tuesdays At Our Home, The Dedicated House, The Makers Link Party, Party In Your PJs, Whimsy Wednesday, Work It Wednesday, Pin Worthy Wednesday, Wednesday Roundup, Artsy Fartsy Link Party, Inspire Me Please, Grace At Home, Creative Collection, Weekend Wind-down Party, Best of The Weekend, Super Saturday, Frugal Crafty Home Blog Hop, Share It Sunday, Talented Tuesdays, Pretty Pintastic Party, Think and Make Party, Something To Talk About, Dream Create Inspire,
Perfect timing! I was wondering what to do with all of this rhubarb! Looks so yummy!
Thanks Kristi! It is seriously so good! Try our Rhubarb Brownies, too; they’re perfect to throw in the freezer! Thanks for stopping by friend! xo
Your cake looks delicious Kendra! I really want to grow rhubarb when we finally get around to starting a veggie garden here. Pinning! Take care, Tara
Thank you Tara! You’ll love it… So many uses for it, too! Thanks for pinning friend! xo
I love the look etc of each recipe however it would be good to see Gramms as all cups are of different size in the UK 😩
Hi Jo,
Thanks so much for stopping by! I wish I could help you with gramms but I’m not familiar enough with that measurement to share it my recipes. Hopefully you can find a conversion chart that will help you. 🙂 Thanks for stopping by!