This strawberry rhubarb bundt cake is soft and moist, easy to make, and sure to please anyone. It is made with Greek yogurt and a touch of cinnamon.
Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 12 slices | Difficulty: Easy
This strawberry rhubarb bundt cake is easy to make and so delicious; you must give it a try this season. I promise you, you'll make it again and again.
Bundt cake, pound cake, and kugelhopf are all names for this kind of cake. And so many possibilities. I have made my share of bundt cakes over the years. Have a look at this Limoncello Bundt Cake or this Chocolate Almond Bundt Cake; they are two of my favorites.
If you like the strawberry rhubarb combination, try the Rhubarb Crumble Tart with Strawberries or the Strawberry Rhubarb Jam.
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Recipe ingredients
Rhubarb: I baked this recipe with the first rhubarb stalk I could pick in my friend's garden. The recipe doesn't require a lot, so one stalk was actually sufficient. Check out the Rhubarb and Ginger Cake, too.
Strawberries: You will also need a rather small amount. Make this Strawberry Swiss Roll next.
Greek yogurt: Thick, creamy yogurt, the one I use, has 3,8% fat. You can use full-fat, but don't go lower than 3% if using low-fat.
See the recipe card for full information on ingredients and quantities.
How to make a rhubarb bundt cake with strawberries?
Most important tip: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) when baking; it guarantees the best results.
Step #1: Chop rhubarb, mix with sugar and cinnamon, and set aside. Chop strawberries and set them aside.
Step #2: Beat the egg whites.
Step #3: Beat sugar, butter, and vanilla until creamy.
Step #4: Add egg yolks, one at a time, beating well in between.
Step #5: Mix flour and baking powder and add to the butter mixture, alternating with the yogurt.
Step #6: Gently fold in the egg whites and then the drained strawberries and rhubarb.
Step #7: Pour into the pan and bake until a skewer inserted in the middle of the cake comes out clean.
Step #8:ย Leave to cool for 10 minutes, unmold, and let it cool on a wire rack. Dust with confectioner's sugar if desired or glaze it.
How do you prepare a bundt pan for baking?
I usually use a silicone bundt cake mold (the Amazon affiliate link opens in a new tab), which doesn't require any prep - just pour, bake, and unmold in seconds.
If you're using a traditional bundt pan, prep is essential - even non-stick ones can cling to the cake if not treated properly. Here's how to do it right:
- Grease the pan thoroughly with soft butter. Use your hands to reach every corner and groove.
- Flour the pan: Add about ยผ cup of flour, tilt and rotate the pan to coat it evenly.
- Tap out the excess flour over the sink to avoid a mess.
This method ensures your cake releases perfectly every time.
Optional glaze
Combine 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth. Drizzle over the cooled cake.
How to store?
Store the rhubarb strawberry cake in an airtight container at room temperature for 1-2 days. If you refrigerate it, it will be good for 4-5 days, but the texture will be slightly different; however, the bundt cake will still be delicious.
You can also freeze the leftover slices. Defrost on the counter; it will not take long.
Strawberry Rhubarb Bundt Cake
Equipment
- Electric mixer or stand mixer
- Several bowls
Ingredients
- 1ยฝ cups chopped rhubarb about 5.5 oz/ 150 g
- 2 tablespoons granulated sugar
- ยฝ teaspoon cinnamon
- 1 cup chopped strawberries about 5.5 oz/ 150 g
- 4 large eggs
- ยพ cup + 1 tablespoon unsalted butter soft
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2โ cup all-purpose flour
- 3ยฝ teaspoons baking powder
- โ cup Greek yogurt Note 2
- confectioner's sugar Note 3
Instructions
- Prepare the bundt cake pan: Preheat the oven to 350ยฐF/ 180ยฐC. Butter the pan very thoroughly, dust it with flour, and pat the pan to distribute the flour all over, including all the nooks and crannies of the pan. Shake upside down to remove the excess flour. If you are using a silicone bundt pan, there is no need to prepare it.
- Chop the rhubarb into small cubes, place it into a bowl, mix with the sugar and the cinnamon, and set aside while you prepare the rest. Chop the strawberries and set aside as well.1ยฝ cups chopped rhubarb + 2 tablespoons granulated sugar + ยฝ teaspoon cinnamon + 1 cup chopped strawberries
- Eggs: Separate the eggs. Beat the egg whites until stiff. Set aside.4 large eggs
- Cream ingredients: Place the soft butter, sugar, and vanilla extract into a bowl and beat until pale and creamy. Add the egg yolks, one by one, beating well between the additions.ยพ cup + 1 tablespoon unsalted butter + 1 cup granulated sugar + 1 teaspoon vanilla extract
- Make cake batter: Mix the flour and the baking powder. Alternatively, add the flour and the yogurt to the cake batter. Carefully fold in the stiff egg whites.2โ cup all-purpose flour + 3ยฝ teaspoons baking powder + โ cup Greek yogurt
- Add rhubarb and strawberries: Drain the rhubarb. Very carefully fold the rhubarb and the chopped strawberries into the batter.
- Bake bundt cake: Pour the batter into the prepared pan and bake for 55-60 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Leave the cake cool in the pan for about 10 minutes, then transfer it to a wire rack and let it cool completely. Dust it with confectioner's sugar or glaze it, if desired, before serving.
Notes
- Measurements: Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Greek yogurt: Thick and creamy. You can use full-fat yogurt, but if you prefer low-fat, make sure it's at least 3-4% fat for the best texture.
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- Optional glaze: Whisk together 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract until smooth; drizzle over the cooled cake.
Kristen says
Moist and delicious! Baked for 65 minutes. Came out of my metal Bundt pan perfectly and served with the glaze. This oneโs a keeper!
Adina says
Thank you for the comment and the rating, Kristen.
Thao @ In Good Flavor says
Silicone bundt pan sounds completely fool proof. I ought to get one. There's nothing worse then baking bundt cake, having a vision of loveliness, only to be disappointed when it's a crumbly mess because it stuck to the pan. This rhubarb cake looks so moist and delicious!! I'm adding it to my baking list!
allie says
Hi Adina! Pretty cake! Looks very moist. We love strawberries with rhubarb too, I've not yet baked with rhubarb this season. Sounds like a beautiful afternoon with your family and three cakes! I did not know about Mrs.' Anderson's silicone bundt pan - a win-win thanks. I always grease and flour my bundt pans but it is a bit of a pain and a mess with all the flour. Sometimes I do that messy job over the open dishwasher if I'm just about to run a load. Have a beautiful day!
Marvellina | What To Cook Today says
I'm missing my rhubarb plants now. I had it for years and it grew like crazy until I ran out of space LOL! I had to let it go when I cleaned up the yard last year ๐ Nice tip on greasing the bundt pan, now I know why my bundt cake stuck to the pan ๐
grace says
if this were any more moist, it'd be a puddle on the plate! delicious!
Monica says
Love seeing a pretty cake like this here. I love baked goods with yogurt...it's always got such a dense yet moist and light texture and taste. Very seasonal and a beauty for Mother's Day.
Sissi says
Strawberries and rhubarb go so well together, don't they? I haven't had any rhubarb yet this year. I've completely forgotten it exists... I don't know how I've missed it at my market!
mjskitchen says
Just pick some rhubarb for a strawberry rhubarb cobbler, but I think the next batch I pick will have to be for this cake. It looks so moist and I know the flavors are fabulous. I mean, who doesn't love strawberry rhubarb? ๐