Strawberry rhubarb bundt cake: a soft and moist, easy to make and sure to please anyone. Made with Greek yogurt.
Bundt cake, pound cake, kugelhopf, there are so many 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 these delicious Orange Bundt Cake or this Chocolate Almond Bundt Cake, they are two of my favorites.
And if you like the strawberry rhubarb combination, try the Rhubarb Crumble Tart with Strawberries or the Strawberry Rhubarb Jam.
I baked this recipe with the first rhubarb stalk I was able to pick in my friend’s garden. The rhubarb is not particularly large yet, it needs about one week more to reach its full potential, but I could still get some smaller stalks to make this wonderful and simple cake.
The recipe doesn’t require a lot of rhubarb, so one stalk was actually sufficient.
It was the first rhubarb cake I have baked this year, but it will not be the last. We love anything made with rhubarb: cakes, desserts, jams or savory dishes and I always try to make the most of the short rhubarb season.
How to prepare a bundt pan for baking?
- I usually use a silicone bundt cake mold
. (Amazon affiliate link). - That requires absolutely no preparation at all, pour the batter into the pan, bake, get it out of the pan in 3 seconds, everything perfect!
- However, I have several traditional non-stick bundt pans in different sizes, which I use quite often as well.
- They are not that difficult to work with either but keep in mind that although they are called non-stick, if you don’t prepare them carefully, everything will stick to them anyway, and you can then scrape the pieces out of it instead of having a nice looking, whole cake.
- There is a simple method to avoid this kind of mess.
- Take a generous amount of soft butter and use your hands to very thoroughly grease the bundt pan including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased.
- If the butter is very very soft you could use a brush to grease the bundt pan, but I prefer my hands, I feel they do a better job…
- After you have greased the pan, you have to coat it with flour.
- Take about ¼ cup or so of flour, tip it into the pan and start shaking and turning the bundt pan, so that the flour coats the insides of the pan, including all the nooks and crannies as well.
- I do that over the kitchen sink, so that the flour will not get on all the working surfaces or all over the floor.
- When the pan is properly coated with flour, turn the pan around and start shaking and patting it gently on the bottom and on the sides to remove the excess flour.
More bundt cakes:
Orange Bundt Cake with Chocolate
Strawberry Rhubarb Bundt Cake
Strawberry rhubarb bundt cake: a soft and moist, easy to make, and sure to please anyone. A sweet and tart cake made with Greek yogurt.
Ingredients
- 150 g/ 5.3 oz/ about 1 ½ cup chopped rhubarb
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 150 g/ 5.3 oz/ about 1 ½ cup chopped strawberries
- 4 eggs (medium Germany, large US)
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter, soft
- 200 g/ 7 oz/ 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 280 g/ 9.9 oz/ 2 + 1/3 cup all-purpose flour
- 1 packet/ 1 tablespoon baking powder
- 150 g/ 5.3 oz/ ½ cup Greek yogurt
- icing sugar
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Prepare the bundt pan (see the blog post for detailed instructions on preparing a bundt pan for baking). In short: 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 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.
- Separate the eggs. Beat the egg whites until stiff. Set aside.
- 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.
- Mix together the flour and the baking powder. Alternatively, add the flour and the yogurt to the cake batter. Carefully fold in the stiff egg whites.
- Drain the rhubarb. Very carefully fold the rhubarb and the chopped strawberries into the batter.
- 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 to cool in the pan for about 10 minutes, then transfer to a wire rack and let cool completely. Dust with icing sugar, if desired, before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 153mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 6g
Nutrition information isn’t always accurate.
Thao @ In Good Flavor
Thursday 10th of May 2018
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
Wednesday 9th of May 2018
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
Wednesday 9th of May 2018
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 :( Nice tip on greasing the bundt pan, now I know why my bundt cake stuck to the pan :D
grace
Tuesday 8th of May 2018
if this were any more moist, it'd be a puddle on the plate! delicious!
Monica
Monday 7th of May 2018
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.