Go Back
+ servings
Print

Vanilla Rhubarb Bundt Cake

Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake
Course Bundt Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 -12
Author Samantha

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.