A soft and moist strawberry and rhubarb cake for the spring.
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 pound or bundt cakes over the years, have a look at these delicious Orange Bundt Cake or this Moist Flourless Chocolate Cake with Almonds, they are two of my favorite bundt cakes.
Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe
Last week was a bundt cake week in our house. I have made a Limoncello bundt cake (which I will post soon) on Monday and this Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe on Sunday. We had family coming over for coffee on Sunday afternoon, the weather was good, so I baked three small cakes in the morning and we had a wonderful afternoon sitting in the garden, in the sun, until the evening.
I baked this cake 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 Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake 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.
For a few more rhubarb cake ideas have a look at some of these posts:
I always recommend using Dr. Oetker Baking Powder (10-pack) for best results when baking my recipes, this is the typical baking powder used in Germany and in Europe and it is single-acting baking powder and not double-acting like the American baking powder. One important thing when baking with single-acting baking powder is to preheat the oven before you start mixing the batter, and give the batter to the oven immediately after mixing it. If you leave it for a while, the baking powder will loose its power and the cake will not rise.
For this cake I needed 1 packet Dr. Oetker baking powder, which weighs 15 g/ 0.5 oz and it’s the equivalent of 1 tablespoon baking powder.
Otherwise, there is really not that much I can say about the method of making this bundt cake, everything is so easy, you will have no trouble stirring and baking it in no time.
How to prepare a bundt pan for baking:
I usually use a silicon bundt pan Mrs. Anderson’s Baking Silicone 9-Inch Fluted Cake Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 9.5 x 4-Inches for baking bundt cakes. That requires absolutely no preparing 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 Wilton 2105-6803 Perfect Results Nonstick Fluted Tube Pan, Standard, 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 your cake 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.
So, I wish you a nice weekend and happy baking!
- 150 g/ 5.3 oz/ about 1 ½ cup chopped rhubarb
- 2 tablespoons 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 butter, soft
- 200 g/ 7 oz/ 1 cup sugar
- 1 teaspoon pure vanilla extract
- 280 g/ 9.9 oz/ 2 + 1/3 cup all-purpose flour
- 1 packet/ 1 tablespoon Dr. Oetker baking powder
- 150 g/ 5.3 oz/ ½ cup + 1 tablespoon Greek yogurt
- icing sugar
Preheat the oven to 180 degrees Celsius/ 360 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 silicon bundt pan, there is no need to prepare it.
Chop the rhubarb into small cubes, give it to 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.
Give the soft butter, sugar and vanilla extract to 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 give the flour and the yogurt to the cake batter. Carefully fold in the stiff egg whites.
Lift the rhubarb from the bowl using a slotted spoon and leaving the juices behind. Very carefully fold the rhubarb and the chopped strawberries into the batter.
Give the batter to 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, the transfer to a wire rack and let cool completely.
Dust with icing sugar, if desired, before serving.
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