Strawberry Rhubarb Bundt Cake
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Strawberry Rhubarb Bundt Cake

Delight your family and friends with this Old-Fashioned Strawberry Rhubarb Bundt Cake. It’s so flavorful and tender that you’ll wish rhubarb was in season all year long!

Closeup title text overlay image of a  strawberry rhubarb bundt cake with fresh strawberries is the middle and a confectioners sugar dusting on top.
 

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! I DO like rhubarb and I especially love it in the Strawberry Rhubarb Bundt Cake!

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. OR click on the “jump to recipe” text (found below) to be taken directly to the recipe.

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Vertical title text collage of a bundt cake with fresh strawberries and ice cream.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

Why this recipe works:

In my opinion, 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.

What does rhubarb taste and look like?

Rhubarb is tart and tangy.

Most people won’t eat rhubarb by itself because it can be described as sour. This is what makes rhubarb work wonderfully well in desserts where sugar and sweeteners are involved.

Rhubarb resembles celery in appearance except that rhubarb stalks are primarily reddish/pink in color.

Rhubarb can also be green in color. The green color of rhubarb doesn’t affect the taste and doesn’t mean the rhubarb isn’t ripe.

Green rhubarb can be used for the exact same recipes as the reddish/pink variety. However, most people find the bright red or pink variety more visually appealing in baked goods.

Green rhubarb is also considered to be more mature, and according to some, may not have as much flavor as the red variety.

Believe it or not, rhubarb also comes in purple and yellow varieties.

For more great information on rhubarb and its wide range of colors and varieties, please check out The Rhubarb Compendium.

A closeup of a slice of strawberry rhubarb bundt cake on a plate with fresh strawberries, ice cream, and title text overlay graphic.

What to look for when purchasing fresh rhubarb:

Look for plumpest stalks at the market.

Rhubarb should be firm in texture and have no bruises or blemishes.

The color of the rhubarb should be shiny and vibrant.

Rhubarb should also be crisp. Snapping off a tiny end is a good way of testing for crispness.

What NOT to eat when it comes to rhubarb:

Do you know that the leaves of the rhubarb plant contain oxalic acid which is poisonous to human beings? True Story.

However, you’d have to eat A LOT of rhubarb leaves in order to show signs of poisoning. That said, why chance it?

Most grocery stores remove the leaves from the rhubarb stalks before displaying them for sale. But, if you’re growing your own rhubarb, or purchasing them from a farmers market, always remove and discard stems immediately, and never ingest them!

For additional information regarding rhubarb leaves, please check out this article from Livestrong.com

How to store fresh rhubarb:

Store rhubarb wrapped in plastic (so it doesn’t dry out) in the refrigerator for 3 – 5 days.

Once the rhubarb turns limp and slimy it is no longer useable and must be discarded.

Can rhubarb be frozen?

YES!!

It’s a wonderful idea to purchase rhubarb in season, cut it into chunks, and then store it in an airtight container in the freezer for up to 9 months. 

Having rhubarb at your disposal throughout the year is never a bad thing!!

Vertical title text collage image of strawberry rhubarb cake with ice cream and fresh strawberries.

For additional recipes featuring strawberries and rhubarb:

How long does this strawberry rhubarb dessert take to make from start to finish?

The complete time from start to finish (including macerating, and cooling) is roughly 2 hours.

This Old Fashioned Strawberry Rhubarb Bundt Cake is super simple to make. It only takes a few easy steps.

First is cutting the rhubarb and strawberries into chunks and then to macerating them (soften and infuse) in a bit of sugar for 30 minutes before assembling the rest of the ingredients.

The easy instructions:

  • 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.
How to make old fashined strawberry rhubarb bundt cake 1
  • 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, 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.
How to make strawberry rhubarb bundt cake 2
  • 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.
How to make strawberry rhubarb bundt cake 3
  • Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding fresh strawberries as a garnish, if desired.
Offset photo of a strawberry rhubarb bundt cake with confectioners sugar dusting and fresh strawberries on top.

Strawberry rhubarb bundt cake is SO delicious!

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 is a very good thing!

Rhubarb rocks!

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 for 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!

 
Two clear glass plates with cake, ice cream, and fresh strawberries on a red and green flowered tablecloth.



 

Below is the printable recipe card along with the nutritional information for today’s Old-Fashioned Strawberry Rhubarb Bundt Cake.

 
4.67 from 9 votes
Old-Fashioned Strawberry Rhubarb Bundt Cake - kudoskitchenbyrenee.com
Old-Fashioned Strawberry Rhubarb Bundt Cake
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
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!
Course: Dessert – Cake
Cuisine: American
Keyword: strawberry rhubarb bundt cake, strawberry rhubarb cake
Servings: 12 slices
Calories: 318 kcal
Renee – Kudos Kitchen: Renée
Ingredients
  • 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
  • cup canola oil, or vegetable oil
  • 2 tablespoons butter, softened
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • teaspoon baking soda
  • 1 teaspoon salt
  • confectioners sugar for garnish, optional
  • fresh strawberries for garnish, optional
  • vanilla ice cream for serving, optional
Instructions
  1. Preheat oven to 350 degrees.

  2. 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.
  3. 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.

  4. Slowly blend in the flour, cinnamon, baking soda, and salt. The batter will be thick and heavy. Not to worry.

  5. Using a spatula or wooden spoon, stir in the macerated berries until fully incorporated.
  6. Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
  7. Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. 
  8. 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.
  9. Serve the cake at room temperature, with vanilla ice cream if desired.
Recipe Notes

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.

Nutrition Facts
Old-Fashioned Strawberry Rhubarb Bundt Cake
Amount Per Serving (1 slice)
Calories 318 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 51mg17%
Sodium 348mg15%
Potassium 135mg4%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 36g40%
Protein 5g10%
Vitamin A 130IU3%
Vitamin C 23.2mg28%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s strawberry and rhubarb bundt cake recipe as much as I’ve enjoyed bringing it to you.

A closeup slice of strawberry rhubarb bundt cake on a plate with fresh strawberries and vanilla ice cream.

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Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!

14 Comments

  1. Everyone in my family love rhubarb, and I know this cake would disappear in mere minutes!

  2. Can you believe I've never eaten rhubarb.

  3. Such a classic flavor pairing! I love everything about this cake!

  4. I LOVE LOVE LOVE rhubarb! I didn't used to, but now I do (same as you) :). This looks heavenly!

  5. I do love the way that the fruit is suspended evenly throughout! This cake sounds fabulous.

  6. This looks sooooo good! I love the strawberry and rhubarb combo….yum!

  7. I have yet to try rhubarb! I looks so delicious!

  8. I love rhubarb! This cake looks really good.

  9. 5 stars
    I’m so super excited to try this strawberry rhubarb cake!!! It looks so fluffy and delicious!

  10. 5 stars
    I thought I didn’t like rhubarb either…but this is absolutely delicious!

  11. 5 stars
    Best bundt cake ever!

  12. 5 stars
    This was DELICIOUS! Thank you for the recipe!

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