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Rhubarb Bundt Cakes Recipe


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


  • 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


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.

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

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