Lemon Rhubarb Bundt Cake

Lemon Rhubarb Bundt Cake

While rhubarb is still plentiful I thought I’d give you another fabulous recipe.

There’s no such thing as too many rhubarb recipes in my book, so I hope you agree!

This cake is moist and tender with chunks of tart and juicy rhubarb with a pink rhubarb glaze. I sprinkled some strawberry powder on top for a little extra touch but that’s totally optional.

Lemon Rhubarb Bundt Cake

It comes together quickly, bakes up beautifully, and is delicious whether served warm, room temperature, or a couple days after baking.

This beautiful cake is everything I want in a spring dessert and I hope you agree!

Lemon Rhubarb Bundt Cake

Lemon Rhubarb Bundt Cake

Lemon Rhubarb Bundt Cake

Yield: 1- 9 inch cake

Ingredients

  • For the cake:
  • 2 cups plus 2 teaspoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1⅔ cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups of diced rhubarb

For the glaze:

  • 2 tablespoons finely chopped rhubarb
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1-2 tablespoons of milk
  • squeeze of lemon juice
  • Crushed freeze-dried strawberries for garnish (optional)

Instructions

  1. Preheat oven to 350 F. Generously butter (or spray,) and flour a 9-inch bundt pan. Set aside.
  2. Whisk 2 cups of flour, baking powder, baking soda, and salt together in a medium-sized bowl and set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, use your hands to rub the sugar and zest together for a minute or two. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and creamy. With the mixer running, stream in the oil, then add the sour cream and finally the vanilla. With the mixer on low speed, add the dry ingredients, beating just until combined.
  4. Gently fold the rhubarb into the batter.
  5. Pour the batter into the prepared pan. Bake for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cake cool on a wire rack before inverting onto a cake stand or platter. (You can speed the cooling process up a bit in the freezer.)

For the glaze:

  1. In a small saucepan over medium-high heat, stir together the rhubarb and butter. Cook for a few minutes until the rhubarb is tender.
  2. Using a blender or immersion blender, pureé the rhubarb until smooth.
  3. Use an electric mixer and add the powdered sugar, mixing until well-combined. Gradually add a little milk and the lemon juice and mix until smooth. Add more powdered sugar or liquid if needed to reach a smooth glaze.
  4. Use a spoon to drizzle the glaze onto the cake, and enjoy warm or room temperature.

Did you make this recipe?

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5 Comments

  1. YES, PLEASE!! I’ve literally had 2 lb of rhubarb sitting in my fridge for a week and have been mega slacking on making anything with it. I really want to make a pie but actually making a pie just takes too long so for the past two weekends I’ve pushed it off. This cake is perfect, though! Just the right amount of effort.

  2. Can I freeze this cake with glaze?

    1. It worked fine for me!

  3. Made this cake and it is delicious. Thank you for the recipe. However, I did note it is missing a step. You’ve listed 2 tbsp flour in the cake ingredients list, but don’t indicate in the directions that it should be used to toss the rhubarb in before adding it to the batter.

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