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!
Servings: 12 servings
Calories: 508kcal
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- sifter optional, for confectioners sugar dusting
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
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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, ¾ cup granulated sugar, brown sugar, butter, vanilla, and almond extract and the canola oil.
- Slowly blend in the flour, cinnamon, baking soda, and salt. The batter will be thick and heavy. Not to worry.
- 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 garnish.
- Serve the cake at room temperature, with vanilla ice cream if desired.
Notes
Store this Bundt cake, covered, in the refrigerator for up to 5 days.
May be frozen. Store slices individually in airtight freezer containers or freezer bags. Label and date. Freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 508kcal | Carbohydrates: 63g | Protein: 5g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 348mg | Potassium: 199mg | Fiber: 2g | Sugar: 37g | Vitamin A: 153IU | Vitamin C: 25mg | Calcium: 54mg | Iron: 2mg
