Old Fashioned Strawberry Rhubarb Bundt Cake

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!

Rhubarb and strawberries are one of Mother Nature’s natural flavor combinations. The tanginess of rhubarb matches perfectly with the sweetness of strawberries. And, they both look so darned pretty when they’re tucked away neatly into this super moist and flavorful Strawberry Rhubarb Bundt Cake.

This 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 macerating (to soften and infuse) them in a bit of sugar for 30 minutes before assembling the rest of the ingredients.

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, when the cake is inverted).

In almost each and every forkful you take of this 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.

STRAWBERRY RHUBARB BUNDT CAKE   {PRINT THIS RECIPE}
Yield:  8-10 servings      Prep Time: 30 minutes      Bake Time: 60 minutes

5  medium rhubarb stalks, halved and cut into 1″ pieces
1 pint strawberries, hulled and cut into halves and quarters
¼ cup granulated sugar
3 large eggs, at room temperature
3/4 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1¼ cup canola oil
2 tablespoons butter, softened
3 cups all-purpose flour
1 teaspoon ground cinnamon
1¼ teaspoons baking soda
1 teaspoon salt
baking spray
Confectioners sugar for dusting, optional
Strawberries with hulls for garnish, optional
Vanilla ice cream, if desired

-Preheat oven to 350 degrees

-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 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.

Now, who wouldn’t love a slice of this?! Except 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!

Until we eat again…have a delicious day,