Delight your family and friends with this Old Fashioned Strawberry Rhubarb Bundt Cake. It’s so moist and tender that you’ll wish rhubarb was in season all year long!
I’ve only become a rhubarb fan over the past few years. Before that, I ‘thought’ I didn’t like it because I’d heard it was sour and bitter. Oh, how wrong I was! And, now that I know better I like to take full advantage of rhubarb season as often as I can with desserts like this!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Old Fashioned Strawberry Rhubarb Bundt Cake is available near the end of this post.
The ingredient list for Old-Fashioned Strawberry Rhubarb Bundt Cake is as follows:
- Fresh Strawberries
- Fresh Rhubarb
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- Canola Oil
- Butter
- All-Purpose Flour
- Ground Cinnamon
- Baking Soda
- Salt
- Vanilla Ice Cream for serving
This Old Fashioned Strawberry Rhubarb Bundt Cake is super simple to make. It only takes a few easy steps. The first is cutting the rhubarb and strawberries into chunks and then to macerate (soften and infuse) them in a bit of sugar for 30 minutes before assembling the rest of the ingredients.
The instructions are easy;
- Place the cut rhubarb and strawberries in a medium-size bowl with ¼ cup of granulated sugar.
- Stir well. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, blend together the eggs, 3/4 cup granulated sugar, brown sugar, butter, vanilla and almond extract and the canola oil.
- Slowly blend in the flour, cinnamon, baking soda and salt until stiff batter forms. Using a spatula or wooden spoon, stir in the macerated berries until fully incorporated.
- Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
- Bake for 1 hour, or until a toothpick inserted in the middle comes out clean.
- Remove and cool on a wire tack for 15 minutes.
- Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding strawberries as a garnish, if desired.
The batter for this cake is thick….really thick, but that’s what enables the fruit to stay wonderfully suspended throughout the entire cake, and not sink to the bottom (make that the top) of the cake, when the cake is inverted.
In almost each and every forkful you take of this Old Fashioned Strawberry Rhubarb Bundt Cake you’ll have a plump piece of strawberry or rhubarb, which will excite and delight every one of your Mother Nature’s springtime taste buds.
Now, who wouldn’t love a slice of this?! Except for my dad…who said.. and I quote… “I don’t like rhubarb, but I’ll have a scoop of ice cream!”
Seriously?!! Been there…said that…AND I’ll happily admit to being 100% wrong!
Rhubarb ROCKS people! I hope you’ll try this recipe before rhubarb season is a thing of the past. If you don’t, you’ll have to wait another whole year!
By the way, you can find rhubarb stalks in the produce section (for a limited time in the spring) right where they sell the fresh strawberries. Look for them…you won’t be sorry!
Looking for additional recipes featuring strawberries and rhubarb? Check these out;
- Strawberry Rhubarb Bread Pudding
- Strawberry Bread with Rhubarb and Bananas
- Strawberry Rhubarb Pie from Sally’s Baking Addiction
- 5 medium fresh rhubarb stalks, halved, and cut into 1" pieces
- 1 pint fresh strawberries, hulled, halved and quartered (if needed)
- 1 cup granulated sugar divided
- 3 large eggs, at room temperature
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1¼ cup canola oil, or vegetable oil
- 2 tablespoons butter, softened
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1¼ teaspoon baking soda
- 1 teaspoon salt
- confectioners sugar for garnish, optional
- fresh strawberries for garnish, optional
- vanilla ice cream for serving, optional
-
Preheat oven to 350 degrees.
-
Place the cut rhubarb and strawberries in a medium-size bowl with ¼ cup of granulated sugar. Stir. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
-
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, blend together the eggs, 3/4 cup granulated sugar, brown sugar, butter, vanilla and almond extract and the canola oil.
-
Slowly blend in the flour, cinnamon, baking soda and salt until a stiff batter forms.
-
Using a spatula or wooden spoon, stir in the macerated berries until fully incorporated.
-
Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
-
Bake for 1 hour, or until a toothpick inserted in the middle comes out clean.
-
Remove and cool on a wire tack for 15 minutes. Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding strawberries as a garnish, if desired.
-
Serve the cake at room temperature, with vanilla ice cream if desired.
Tools and equipment:
stand mixer or hand mixer, large bowl, measuring cups, measuring spoons, baking spray, bundt pan, cutting board and chef's knife, paring knife, medium bowl, wooden spoon or spatula.
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, YOUTUBE and MY PAINT SHOP
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
Welcome to my Kudos Kitchen.
Everyone in my family love rhubarb, and I know this cake would disappear in mere minutes!
Can you believe I've never eaten rhubarb.
Such a classic flavor pairing! I love everything about this cake!
I LOVE LOVE LOVE rhubarb! I didn't used to, but now I do (same as you) :). This looks heavenly!
I do love the way that the fruit is suspended evenly throughout! This cake sounds fabulous.
This looks sooooo good! I love the strawberry and rhubarb combo….yum!
I have yet to try rhubarb! I looks so delicious!
I love rhubarb! This cake looks really good.