Strawberry Rhubarb Bundt Cake
 
Prep time
Cook time
Total time
 
A uniquely delicious, tender cake with sweet strawberries, tangy rhubarb, and a cinnamon swirl that is even better on day two.
Author:
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
  1. Preheat the oven to 350 degrees.
  2. Generously spray a bundt pan with baking spray or grease and flour it. Set aside.
  3. Next, in a large mixing bowl, whisk the eggs until yellow.
  4. Add the granulated sugar, melted and cooled shortening or coconut oil, and vanilla extract. Mix until well combined.
  5. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  6. Next, add the diced rhubarb and strawberries to the flour mixture and mix until the rhubarb and strawberries are coated.
  7. Add the flour-fruit mixture to the egg mixture and mix until combined.
  8. In a small mixing bowl, mix the cinnamon and brown sugar. Set aside.
  9. Next, pour half of the cake batter into the bundt pan, and then sprinkle half of the cinnamon-sugar mixture over the batter.
  10. Run a knife through the batter and cinnamon-sugar mixture to create swirls.
  11. Repeat with the remaining batter and cinnamon-sugar mixture, making sure to only fill the bundt pan ⅔ full.
  12. Bake for 50-60 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean.
  13. Let the cake cool completely.
  14. 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.
  15. Dust with powdered sugar.
  16. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/strawberry-rhubarb-bundt-cake/