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Rhubarb Bundt Cakes Recipe

Description

2017 Rhubarb Baking Contest Winner - 1st Place Cake Category, Best of Show and Judges Appearance Choice

Ingredients

  • 12 mini bundt pans
  • Cake Batter:
  • 1 c. butter
  • 1 3/4 c. sugar
  • Zest of 2 lemons
  • 3 eggs
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 c. buttermilk
  • 1/2 c. sour cream
  • 4 1/2 c. rhubarb, diced
  • 2 Tbsp. flour
  • Glaze:
  • 3/4 c. rhubarb, diced and cooked until soft
  • 3 1/2 Tbsp. sugar
  • 2/3 c. confectioners sugar

Instructions

Batter:
Preheat oven to 350 degrees. Grease and flour mini bundt pans and set aside. In large mixing bowl, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. In a separate bowl, combine 2 1/2 c. flour, baking powder and salt. Add dry ingredients to creamed mixture in thirds, along with the buttermilk and sour cream. Mix well.

In a large zip lock bag, toss rhubarb with 2 Tbsp. flour, coating well. Gently mix into batter. Fill each bundt pan 3/4 full with batter. Bake at 350 degrees for 35-45 minutes or until baked in center and toothpick inserted in middle comes out clean. Cool slightly and flip onto clean tray. Cool completely.

Glaze:
Mix all ingredients for glaze and drizzle over cooled cakes. Decorate as desired.


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