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–+ servings
slice of strawberry rhubarb bundt cake.
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4.80 from 10 votes

Strawberry Rhubarb Bundt Cake

This strawberry rhubarb bundt cake is a soft and moist, easy to make, and sure to please anyone. A sweet and tart cake made with Greek yogurt.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: German
Servings: 12 slices
Calories: 317kcal
Author: Adina

Equipment

Ingredients

  • 1½ cups chopped rhubarb about 5.5 oz/ 150 g
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 1 cup chopped strawberries about 5.5 oz/ 150 g
  • 4 large eggs
  • ¾ cup + 1 tablespoon unsalted butter soft
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2⅓ cup all-purpose flour
  • 3½ teaspoons baking powder
  • ⅔ cup Greek yogurt Note 2
  • confectioner's sugar Note 3
US - EU

Instructions

  • Prepare the bundt cake pan: Preheat the oven to 350°F/ 180°C. 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.
    1½ cups chopped rhubarb + 2 tablespoons granulated sugar + ½ 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.
    ¾ 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.
    2⅓ cup all-purpose flour + 3½ teaspoons baking powder + ⅔ 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

  1. Measurements: Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
  2. 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.
     
  3. 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.

Nutrition

Serving: 1slice | Calories: 317kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 153mg | Fiber: 1g | Sugar: 20g