Rhubarb Strawberry Bundt Cake
This Rhubarb Strawberry Bundt Cake is the perfect dessert for any occasion. The combination of tart rhubarb and sweet strawberries creates a delicious flavor that will leave you wanting another slice.
Rhubarb is not always a favorite when it comes to fresh summer produce. However, when you use it in the right recipe, it can be delicious. And, trust us, this is the right recipe for rhubarb!
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- This cake is also easy to make so you don’t have to worry about hard-to-follow instructions.
- This cake is also great for birthdays, special occasions, and so much more.
🛒Ingredients
Pick up these ingredients on your next trip to the grocery store so that you can enjoy this homemade bundt cake with your family and friends soon.
- sliced rhubarb
- quartered strawberries
- sugar
- cinnamon
- butter
- brown sugar
- eggs
- vanilla
- flour
- baking powder
- salt
- sour cream
- milk
See the recipe card below for quantities.
🔪 How to Make This Rhubarb Strawberry Bundt Cake
This is a quick overview of the steps needed to make this rhubarb bundt cake recipe. You can find the full instructions in the recipe card at the bottom of this post.
Slice the strawberries and rhubarb and then place them in the bowl. Add 2 tablespoons of sugar and the cinnamon and stir until coated.
In another large bowl cream together the butter, brown sugar, and sugar until combined. Then add the eggs and vanilla.
In a small bowl combine the dry ingredients.
Add the dry ingredients, sour cream, and milk to the batter in small batches until fully combined.
Layer the batter in a bundt cake, alternating with layers of fruit.
Bake in a 350 degree preheated oven for 40-45 minutes. Cool and dust with powdered sugar if desired.
🥄 Equipment
Gather these kitchen tools so that you can enjoy this rhubarb cake recipe.
- 10 cup bundt pan
- mixing bowls
- sharp knife
- electric mixer
- wire rack
🥫 Storage
Storage – Store your bundt cake in an airtight container at room temperature for up to 3 days.
Freezing – You can also freeze individual slices of the bundt cake wrapped in plastic wrap and stored in a freezer bag for up to three months. Thaw on the counter for a couple of hours before enjoying.
Serve With
This delicious strawberry rhubarb bundt cake goes well with a warm cup of coffee or a glass of cold milk. However, you can also pair it with your favorite meals such as this Maple Glazed Kielbasa with a side of this Creamy Broccoli Bake.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- Use room temperature ingredients so that you get a smooth cake batter.
- Be careful to not overmix the cake batter, overmixing will cause you to have a tough or dry cake.
- We like to flour and grease our bundt cake pan to prevent sticking, you can also use nonstick baking spray instead.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Rhubarb tastes like a tart and tangy version of celery.
You know a bundt cake is done when a toothpick inserted into the center comes out with a few crumbs attached.
🍽 More Strawberry Recipes
Do you enjoy strawberry recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Rhubarb Strawberry Bundt Cake
Equipment
- 10 cup bundt pan
- mixing bowls
- sharp knife
- Electric mixer
- Wire rack
Ingredients
- 1 ½ cups thinly sliced rhubarb
- ½ cup quartered strawberries
- ½ cup + 2 Tbsp sugar
- ½ teaspoon cinnamon
- ½ cup butter softened
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees. Spray a 10” bundt pan with cooking spray containing flour. Set aside.
- Wash and thinly slice the rhubarb and put it in a medium sized bowl.
- Wash and quarter the strawberries and add it to the rhubarb.
- Add the 2 tablespoons of sugar and the cinnamon to the fruit and stir until well coated. Set it aside.
- In a large bowl, beat the butter, brown sugar and sugar until light and fluffy.
- Add in the eggs and vanilla and continue to beat until smooth.
- In a small bowl, whisk the flour, baking powder and salt together.
- Add about half of the flour mixture to the batter and mix.
- Add the sour cream and milk and mix. Add in the remaining flour and mix well.
- Spoon several spoonfuls into the bundt pan.
- Add a layer of fruit.
- Repeat until all the batter and fruit is in the pan.
- Place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly.
- Allow to cool for 10 minutes in the bundt pan before turning out onto a cooling rack.
- Sprinkle it with powdered sugar (optional) and serve.
