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!
Recipe adapted from: This Heart of Mine
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