Strawberry Rhubarb Bundt Cake

Strawberry Rhubarb Bundt Cake Recipe

A moist and tender cake with sweet strawberries, tangy rhubarb, and a cinnamon swirl makes this Strawberry Rhubarb Bundt Cake the perfect spring or summer dessert. When I think of strawberry-rhubarb desserts, a Strawberry Rhubarb Crumble Pie or The Best Strawberry Rhubarb Crisp comes to mind, not a bundt cake. This uniquely delicious cake is bursting with sweet and tart flavors and is even better on day two.

Everybody I shared this cake with loved the fresh flavors of the fruit. I haven’t made it with frozen fruit, but you will typically need more if you do. You can add a glaze or a light layer of buttercream if desired, but it can stand alone with just a dusting of powdered sugar.

I love bundt cakes, and I consider myself a bundt cake queen. There is a simplistic classiness to them, and they look good with very little effort. If the shape of the bundt pan scares you, making a bundt cake is simpler than you think. As an experienced baker who has made many bundt cakes, you can rely on my tips below for success. For a beautiful presentation, there’s no need to spend hours decorating it to make it fancy. You only need a dusting of powdered sugar, a simple glaze, or an easy frosting recipe for a bundt cake.

Delicious Bundt Cakes for Any Occasion

Step-by-step Photos for How to Make Strawberry Rhubarb Bundt Cake

Frequently Asked Questions & Tips for How to Make Strawberry Rhubarb Bundt Cake

What is the difference between baking spray and cooking spray?

Baking spray has flour in it, whereas cooking spray does not.

How many stalks of rhubarb will I need?

Depending upon the size of the stalks, you will need 2-4.

What is a good substitute for melted shortening?

For this recipe, you can use melted coconut oil or half melted butter and half canola oil.

Can I leave out the cinnamon-sugar swirl?

Yes, you can. However, I recommend trying it at least once. The combination of flavors is really delicious.

Best Tips for Making a Bundt Cake

Generously spray the bundt pan with baking spray. Baking spray has a little flour in it.
If you do not have baking spray, you can use a paper towel dipped in shortening to spread a thin layer of shortening all over the pan, making sure all the creases are thoroughly covered. Once you have done that, shake a few tablespoons of flour carefully all over the pan to cover the shortening. This is the method my mom always used growing up, but now I just keep a can of baking spray on hand because it is so much easier.
No matter what size the bundt pan is, never fill it more than 2/3 full, so you don’t have to worry about it overflowing.
I often put my bundt cakes in the freezer to cool for 45-60 minutes because it helps lock in the moisture. I place the cake on a hot pad, so the hot pan won’t defrost anything. If you forget to take it out of the freezer, let it thaw before taking it out of the pan.
Let the cake cool completely before taking it out of the pan. When the cake is completely cooled, run a knife along the sides of the bundt pan and turn the cake out onto a large round plate or a cake stand.

Baker’s Tools for Strawberry Rhubarb Bundt Cake:

Strawberry Rhubarb Bundt Cake

Prep time

20 mins

Cook time

55 mins

Total time

1 hour 15 mins

A uniquely delicious, tender cake with sweet strawberries, tangy rhubarb, and a cinnamon swirl that is even better on day two.

Author: Maria, Adapted from this Jewish Apple Cake

Recipe type: Dessert/Bundt Cake/Spring/Summer

Serves: 16-24

Ingredients

4 eggs
2 cups granulated sugar
1 tsp vanilla extract
1 cup shortening or coconut oil, melted and cooled
2 cups all-purpose flour
4 tsp baking powder
½ tsp salt
1½ cups diced rhubarb
1½ cups diced strawberries
2 tsp ground cinnamon
4 tbsp brown sugar
Powdered sugar

Instructions

Preheat the oven to 350 degrees.
Generously spray a bundt pan with baking spray or grease and flour it. Set aside.
Next, in a large mixing bowl, whisk the eggs until yellow.
Add the granulated sugar, melted and cooled shortening or coconut oil, and vanilla extract. Mix until well combined.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Next, add the diced rhubarb and strawberries to the flour mixture and mix until the rhubarb and strawberries are coated.
Add the flour-fruit mixture to the egg mixture and mix until combined.
In a small mixing bowl, mix the cinnamon and brown sugar. Set aside.
Next, pour half of the cake batter into the bundt pan, and then sprinkle half of the cinnamon-sugar mixture over the batter.
Run a knife through the batter and cinnamon-sugar mixture to create swirls.
Repeat with the remaining batter and cinnamon-sugar mixture, making sure to only fill the bundt pan ⅔ full.
Bake for 50-60 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean.
Let the cake cool completely.
Next, run a knife along the sides of the bundt pan and turn the cake out onto a large round plate or a cake stand.
Dust with powdered sugar.
Enjoy!