Prepare to embark on a culinary journey that will transform your kitchen into a dessert paradise! This Strawberry Rhubarb Bundt Cake is not just a recipe – it's a magical fusion of tart rhubarb and sweet strawberries nestled in a perfectly moist, golden cake that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this show-stopping dessert is guaranteed to impress everyone from family gatherings to special celebrations.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups chopped strawberries
- 1 cup chopped rhubarb
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure easy release of the cake after baking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This will ensure that your dry ingredients are well combined and aerated.
- Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with 1 cup of buttermilk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in 2 cups of chopped strawberries and 1 cup of chopped rhubarb into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake as baking times may vary depending on your oven.
- Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. This will help it set and make it easier to remove.
- Carefully invert the cake onto a wire rack to cool completely. If needed, gently tap the pan to help release the cake.
- Once the cake is completely cooled, you can dust it with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk, if desired. Slice and serve to enjoy this delightful Strawberry Rhubarb Bundt Cake!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for the smoothest, most evenly mixed batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and tender.
- Prep Your Pan: Thoroughly grease and flour your Bundt pan to ensure a flawless cake release.
- Fresh is Best: Use fresh, ripe strawberries and crisp rhubarb for the most vibrant flavor.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Optional Enhancements: Consider adding a vanilla glaze or a sprinkle of powdered sugar for extra elegance.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
