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Vanilla Rhubarb Bundt Cake

by 19 Comments

This recipe was a lot of fun. First of all, it looks very cool and secondly it uses rhubarb which pulls me from the depths of Winter with a vibrant promise that Spring has arrived and Summer is just around the corner. I actually made this bundt cake because of the pan. Yes, you read that correctly. I made a whole blog post out of a $15 (Canadian Dollars friends) IKEA bundt pan (direct link here). Most of you have lives that exceed this kind of unrational cooking behaviour, but I throw myself head first into it. Why not make a Vanilla Rhubarb Bundt Cake just to get this retro looking cake?

Side note – This is not a sponsored post. This is just me having fun with a cool cake pan.

Vanilla Rhubarb Bundt Cake | My Kitchen Love

Most fruits with any bundt pan could be used, however the top pattern would turn out much differently. I like the way this is a naked bundt. Usually bundt cakes are topped with glazes, but I kept the compote (cooked down rhubarb and vanilla) on the side. It’s a nice addition that is great on this cake, or even ice cream. However, if making a compote is out of the question, whipped cream, sweetened crème fraîche or even sweetened Greek yogurt would all go wonderfully.

Vanilla Rhubarb Bundt Cake | My Kitchen Love

This bundt pan took a bit longer than the other regular sized pan I have, but you truly can’t beat the $15 CDN price. The photo above shows what the pan looks like and how the rhubarb pattern came about. Be sure to fully grease and flour the pan before placing the rhubarb in place (otherwise it will stick and not turn out at all).

Yields 10-12

Vanilla Rhubarb Bundt Cake

Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 2 rhubarb stalks, cut into 2" length x 1/2" wide pieces (there may be some to spare depending upon length of the stalks, save for compote)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 eggs
  • 3/4 cup milk
  • 2 teaspoons (clear) vanilla extract (if clear is unavailable use regular)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 rhubarb stalks, chopped
  • 1 vanilla bean, halved (or 1 tablespoon vanilla paste or extract)
  • 1/4 cup sugar
  • 1/4 cup water

Instructions

  1. Preheat oven to 350° F. Grease and flour pan, knocking out excess flour. Place rhubarb in pan in desired pattern.
  2. Beat together sugar and butter with an electric mixer until light and fluffy. Add eggs and beat until well blended.
  3. Add milk and vanilla and mix until just blended.
  4. Add flour, baking powder, and salt. Mix until batter is blended and smooth.
  5. Bake for 45-55 mins or until a cake tester comes out clean.
  6. While the cake is baking, place chopped rhubarb, vanilla bean sugar, and water in a small sauce pan. Cook over medium-low heat for 20-30 minutes, stirring occasionally, until rhubarb has softened and ingredients have blended.
  7. Gently loosen cake from pan and cool completely on a wire rack.
  8. Serve cake with compote on the side.
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https://www.mykitchenlove.com/vanilla-rhubarb-bundt-cake/

Bundt cake batter adapted from I am Baker

Enjoy!

Comments

  1. I absolutely adore the look of this bundt cake. It's so unique! And rhubarb, oh my. I haven't had rhubarb ins ages. I used to eat it as a kid, dipped in a bit of sugar.
    Reply

    • I need to try that. It's actually been a great teething tool for my youngest; she gnaws on the stalks (that is after I had a semi-heart attack when I couldn't remember which part was poisonous). It's everywhere up here right now which is great (the West Coast is unseasonably warm this year, everything is very early).
      Reply

  2. Haha! I had to laugh when you said you made an entire blog post around a Bundt pan because I did the same thing! There's just something so inspiring about them that makes me want to bake! I love the recipe you chose to make too...rhubarb is one of my most favourite spring time fruits (or veggie I guess!)!
    Reply

    • That's awesome. I'm going to hop over to your site later to see which pan it was. Oh rhubarb. Technically a veggie, it'll be a fruit in my heart of hearts ;)
      Reply

  5. I've been curious about this pan for a while now, so I toooootally don't blame you for building a whole post around it! Looks like you knocked it out of the park. And I love the retro-cool linear design of it. It's really eye-catching, and it looks absolutely delicious. Hooray for rhubarb!
    Reply

  6. Basing a recipe around a pan? YEP, BEEN THERE! :P Might as well though, there are some absolutely fantastic pans around, especially for bundts. I love the visuals of this dessert, you can really see the fresh rhubarb as opposed to cooking it down or hiding it in a pie. Absolutely gorgeous, Samantha!
    Reply

  8. What a stunning cake, Samantha! The design is so unique and the combination of flavours sounds divine. The rhubarb is popping up here too and my mind is whirling with new ideas. It still grows like crazy in my Grandma's garden and I went over just the other day to grab a new stalks. :) Have a great weekend!
    Reply

  9. Samantha, I'm totally with ya, sister. I went out of my way to create a bundt cake for my book simply because I wanted to use the pan!! hahaha - too funny! Also, I ADORE how you layed the rhubarb like you did - it's gorgeous presentation. I get back from Salt Spring tomorrow and I literally have 2 rhubarb stalks lying in wait in the crisper. I was going to make a shrub but I think this little cake has stolen the show. And the glass. But on a plate. Clearly I haven't talked to anyone in a week. I'll go now ;)
    Reply

    • Thanks lady! I hope the writing was off the charts good on your trip! Apparently this is a common story; you're the third person to mention that you made a recipe up due to a pan. Gotta love pans, cake, and life! Had your sparkling shrub for mom's day today with bubbles :)
      Reply

  11. What a beautiful cake! I recently moved into a new place and discovered we have rhubarb! We used to eat it dipped in sugar on my Aunties farm when we were kids. All my memories tired to rhubarb are special ones!
    Reply

  13. Lucky! I planted rhubarb seeds this year with hopes of harvesting some next year. The rhubarb did stand out, I'm looking forward to the next bundt cake I can make in this pan. I hope it works out for you!
    Reply

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