Strawberry Rhubarb Bundt Cake

This Strawberry Rhubarb Cake is amazing.  Theres’s no other way to describe it…it’s tender and full of delicious strawberry and rhubarb flavour!

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I finally got my hands on some rhubarb!!  Last spring my rhubarb was amazing and I had more than I needed, but this spring we accidentally removed it when we took apart our garden!  Sad face.  So when spring rolled around here with my rhubarb craving in full force I went on a grocery store hunt for it and came up empty handed…until I finally spied some this weekend, so I bought almost every stalk.  I had to though, I needed to make a rhubarb cake, this rhubarb Bundt cake in fact!

Strawberry Rhubarb Bundt Cake {A Pretty Life}4

Do you love rhubarb?  I am realizing that a lot of people don’t even know what rhubarb is or how to use it which I find kind of shocking.  I think I must just take rhubarb for granted because I’ve had it all my life…coming from a family of farmers and gardeners, rhubarb was always around, big giant plants that never got used up because of the sheer volume.  Oh how I would love that…

Strawberry Rhubarb Bundt Cake {A Pretty Life}

Anyway, I’ve been wanting to make a Bundt cake with rhubarb for ages, and this weekend I finally got around to making one, and I’m thrilled at how it turned out!  For all of my vanilla Bundt cake recipes, I use basically the same base recipe and just tweak it for which ever flavour I am making at the time.  For this particular cake I wanted to use strawberries, rhubarb and yogurt (ever since I made my Chocolate Bundt Cake with yogurt I won’t make them any other way.  The yogurt makes it so tender.)  This Strawberry Rhubarb Bundt Cake is on my spring must-make list from now on!

Strawberry Rhubarb Bundt Cake {A Pretty Life}3

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Strawberry Rhubarb Bundt Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 cake

Description

Use an 8 cup Bundt pan.


Ingredients

Strawberry Rhubarb Mix:

  • 1 1/2 cup chopped rhubarb
  • 1/2 cup chopped fresh strawberries
  • 1/2 tsp cinnamon
  • 1/4 cup granulated sugar

Vanilla Cake:

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 cup yogurt (a thick yogurt with the consistency of sour cream: Greek yogurt (Balkan yogurt))
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prep your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
  3. In a bowl combine the chopped strawberries and rhubarb with the cinnamon and sugar. Set aside.
  4. In another bowl, using a mixer, cream together the butter and sugar.
  5. Add the eggs, one at a time.
  6. Then add the vanilla.
  7. In a separate bowl, whisk together the flour and baking powder.
  8. In another bowl, mix together the milk and yogurt.
  9. To the butter mix, add 1/3 of the flour mix, then 1/2 the yogurt/milk mix. Repeat until all combined.
  10. Put clumps of the cake batter around the bottom of the pan, followed with the strawberry rhubarb mixture, and repeat until finished.
  11. Bake for 45 minutes.
  12. Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.

Enjoy this cake on it’s own or with a scoop of vanilla ice cream.  So so good.

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For more strawberry rhubarb recipes, check these out!

Strawberry Rhubarb Recipes

Have a delicious day!
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23 Comments

  • Reply Cindy June 8, 2016 at 12:54 PM

    Thanks for posting Jo-Anna, shared your link with my recipe group on Facebook.

  • Reply Jackie June 12, 2016 at 12:35 PM

    Looks fantastic… trying to find the conversions to go to a 9 x 13 cake pan now.
    Thanks!

    • Reply Jackie June 12, 2016 at 3:20 PM

      This is an absolutely phenomenal recipe… It is super moist and so flavorful. Found it on Yummly .

      The only change I made was converting to a 9 x 13 glass pan and changed baking time to 28-32 minutes.

      Thank you 🙂

      • Reply Jo-Anna@APrettyLife June 14, 2016 at 12:37 PM

        I’m so happy to read this! I really love this recipe too, so it’s wonderful that you enjoyed it as much as we do!

  • Reply Melissa Nelson July 9, 2016 at 7:54 PM

    This looks delicious! I’ve never actually had rhubarb before… is it sweet??

    • Reply Jo-Anna@APrettyLife July 15, 2016 at 8:09 PM

      Hi Melissa! No, rhubarb is not sweet at all, it’s actually very tart. But with strawberries and sugar added it tastes amazing!

  • Reply Kirsten July 18, 2016 at 9:21 AM

    1/4 what of granulated sugar? Cup or tsp?

    • Reply Jo-Anna@APrettyLife July 18, 2016 at 10:09 AM

      Oops! That should be 1/4 cup of granulated sugar! I’ve fixed the recipe now. Happy baking!

  • Reply Alex July 28, 2016 at 8:07 PM

    What’s the unit of measurement of the yogurt here? The ingredients just say “3/4 yogurt”, I’m assuming that means 3/4 cup yogurt?

    Also, I have a lot of less thick yogurt on hand right now, but still want to use it because it’s highly perishable. I’m thinking of maybe compensating with using a bit of cream cheese or perhaps sour cream in replacement of some of the yogurt, is that a bad idea?

    • Reply Jo-Anna@APrettyLife July 29, 2016 at 10:25 AM

      Hi! Yes that should be 3/4 cup of yogurt (I’ve fixed the recipe now). And yes you can absolutely top it up with sour cream – that would be better because it’s a bit more thick. Happy baking!

  • Reply Jessica Kunz May 17, 2017 at 9:03 PM

    I made this today with fresh strawberries and rhubarb from the local farmers’ market. It was fluffy and light and pretty. I think next time I will do more strawberries, less rhubarb, as that rhubarb is tart of course and I couldn’t taste the berries as much as I would like. I wanted it sweeter, so I topped it with vanilla frosting. My 5 year old son enjoyed making it with me– he got to stir the sugar and fruit. Thank you for sharing!

  • Reply Kathy Robinson May 19, 2017 at 1:01 PM

    Thanks for the recipe. I also love rhubarb grow it.so I’m always looking for something new to do with it.

  • Reply Becky July 14, 2017 at 6:09 PM

    I have frozen rhubarb from spring, could I use it frozen or should I thaw first? My concern is the amount of moisture it seems to drain when it thaws and if it will hurt the recipe. Also- only have raspberries and wanted to substitute for strawberries?

    • Reply Jo-Anna@APrettyLife July 15, 2017 at 3:56 PM

      Hi Becky! I always worry about the moisture in rhubarb after thawing as well, so I would add it frozen! I’m not sure about the raspberry & rhubarb flavour combination, but rhubarb is amazing with almost everything! Good luck, and let me know how it turns out!

  • Reply Mely August 7, 2017 at 1:37 PM

    Is it Possible to use frozen strawberries for this?

    • Reply Jo-Anna@APrettyLife August 7, 2017 at 6:34 PM

      Hi Mely! I think they would work just fine! I would add them frozen…if they thaw out there will be quite a big of juice left.

  • Reply Denise September 5, 2017 at 4:13 PM

    I just finished this cake for the third time. It is one that family and friends rave over. Thanks so much

  • Reply Pauline April 14, 2018 at 5:48 PM

    This recipe does look very pretty.
    Just a few notes: when you add sugar to fresh rhubarb moisture is drawn out. I wondered if I should add it to the cake. I decided not too as I was concerned it would add too much moisture. I used frozen strawberries but thawed them first. Again I was concerned about too much moisture. I dried them out before adding to the batter. Maybe you could give us some direction in terms of the moisture aspect.
    Additionally, no size was given for the bundt pan. I used a 10 cup pan and consequently the cake was not as high as I was hoping.
    It tastes very nice and I like the tartness.

    • Reply Jo-Anna Rooney April 16, 2018 at 12:26 PM

      Hi Pauline!
      Yes the sugar will draw out some moisture from the rhubarb, but I haven’t found it to be a problem with this recipe, as I don’t let the strawberry/rhubarb mixture sit for very long…maybe 10 minutes at the most.

      For frozen strawberries, I think what you is fine, but if I was to use them, I likely wouldn’t thaw the berries first, I would just mix the strawberry/rhubarb/sugar mix at the last minute, right before adding it to the batter…so that the strawberries don’t have time to de-thaw fully and lose moisture.

      Also, I use an 8 cup Bundt pan for this recipe.

      Jo-Anna

  • Reply Dianna Reid May 22, 2018 at 5:07 AM

    Hi Pauline!
    I am about to try your Strawberry Rhubarb Loaf, by I notice you didn’t specify which size loaf pan should be used. Do you recommend the 8”x4”, or the 9”x5” loaf pan? Thank you for your help and your wonderful recipes!

    • Reply Dianna Reid May 22, 2018 at 5:14 AM

      Sorry , Joanna…..my istaje with your name and was unable to edit.

      • Reply Jo-Anna Rooney May 22, 2018 at 2:55 PM

        Hi Dianna, no problem at all! I use an 8×4 loaf pan! Happy baking

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