Rhubarb Strawberry Bundt Cake

This Rhubarb Strawberry Bundt is moist, tender, and full of fresh strawberry and rhubarb flavors. If you are looking a simple dessert this is the recipe for you.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 238kcal

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.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition