Strawberry Rhubarb Bundt cake

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Difficulty Level: Intermediate

Introduction

Looking for a cake that celebrates the best of summer’s fruit bounty? This Strawberry Rhubarb Bundt Cake is a stunning, sweet-tart dessert that’s perfect for brunches, tea parties, or simply treating yourself. The tartness of the rhubarb beautifully balances the sweetness of ripe strawberries, and the soft, buttery crumb of the cake makes every bite a delight.

Bundt cakes are known for their distinctive ring shape and decorative patterns. Not only do they bake evenly, but they also make a gorgeous centerpiece on any dessert table. Whether you’re baking for a special occasion or indulging in a weekend baking project, this cake will become a seasonal favorite.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tsp pure vanilla extract

• ½ tsp almond extract (optional but recommended)

• ¾ cup sour cream or Greek yogurt

• 1 cup diced fresh rhubarb (about 2–3 stalks)

• 1 cup chopped fresh strawberries

• 1 tbsp flour (to toss with fruit)

For the Glaze (optional):

• 1 cup powdered sugar

• 1–2 tbsp milk or lemon juice

• ¼ tsp vanilla extract

Tools Needed

• Bundt pan (10–12 cup capacity)

• Stand mixer or hand mixer

• Mixing bowls

• Rubber spatula

• Wire rack

• Whisk

Preparation Steps

 Step 1: Prepare the Fruit

Start by washing and drying the rhubarb and strawberries. Trim the ends of the rhubarb and dice it into ½-inch pieces. Hull and chop the strawberries into similarly sized chunks.

To prevent the fruit from sinking to the bottom of the cake, toss the rhubarb and strawberries with 1 tablespoon of flour. Set aside.

 Step 2: Preheat and Grease

Preheat your oven to 350°F (175°C).

Thoroughly grease and flour your Bundt pan, making sure to get into every groove. You can also use a baking spray that contains flour. This step is crucial for easy release.

 Step 3: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3–5 minutes. This step is key to a tender crumb.

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla and almond extract.

With the mixer on low, alternate adding the dry ingredients and sour cream in batches. Start and end with the dry ingredients. Do not overmix—just blend until combined.

Gently fold in the floured strawberries and rhubarb using a spatula.

 Step 4: Fill the Pan

Spoon the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top.

Tap the pan lightly on the counter to release any air bubbles.

 Step 5: Bake

Bake in the center of the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

If the top is browning too quickly, tent it with aluminum foil during the last 10–15 minutes.

 Step 6: Cool and Release

Remove the cake from the oven and let it cool in the pan on a wire rack for 15–20 minutes.

Then, carefully invert the pan onto the rack to release the cake. Let it cool completely before glazing.

Optional Glaze

For a finishing touch, mix together the powdered sugar, vanilla, and milk or lemon juice until smooth and pourable. Drizzle over the cooled cake.

If you want a pink hue, add a teaspoon of strawberry juice or mash and strain a strawberry into the glaze.

Serving Suggestions

This Strawberry Rhubarb Bundt Cake is perfect on its own, but here are a few ways to elevate the experience:

• Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream

• Pair with fresh strawberries or a spoonful of rhubarb compote

• Enjoy with coffee or a fruity tea for a lovely afternoon break

It’s also an excellent make-ahead dessert. The flavor develops beautifully after a day or two, and it keeps well in the refrigerator for up to 5 days.

Storage Tips

• Room Temperature: Store covered in an airtight container for up to 2 days.

• Refrigerator: Keeps for up to 5 days. Let it come to room temp before serving.

• Freezing: Wrap individual slices or the whole cake (without glaze) in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

Nutritional Information (Per Slice – 1/12th of the cake)

Note: Nutritional values are approximate and will vary based on ingredient brands and portion sizes.