Strawberry Rhubarb Bundt Cake

Time to dust off your bundt pan and bake your mom (or dad) a special summer treat! This buttermilk strawberry rhubarb bundt cake is moist, tender, packed full of fresh fruit, and topped with a zingy orange glaze. A surefire crowd pleaser!

Course Dessert
Cuisine American
Servings 12 slices
Author Just a Little Bit of Bacon



  • 3 cups (15 ounces) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp orange juice
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • 3 large eggs, room temperature
  • 1 large egg yolk room temperature
  • 16 tbsp (2 sticks) unsalted butter, cool room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 cup diced strawberries, 1/2 inch dice
  • 1 cup diced rhubarb, 1/2 inch dice


  • 2 tbsp orange juice
  • 1 tsp orange zest
  • 2 tbsp buttermilk, plus more if needed
  • 3 cup (12 ounces) confectioners' sugar


  1. For the cake: Adjust your oven rack to lower-middle position. Preheat the oven to 350F. Brush the pan with melted butter, making sure to get into any nooks and bends in the design. Dust the pan liberally with flour and then tap out the excess. Or use flour and oil baking spray.
  2. In a large bowl, whisk together the flour, baking power, baking soda and salt. In a medium bowl, whisk the orange juice with the vanilla extract and buttermilk. In a small bowl, whisk the eggs and yolk to combine.

  3. Using a standing mixture fitted with the flat beater, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and mix together on medium speed until incorporated, about about 20 seconds, scraping down the bowl as needed.
  4. Now it's time to mix in the flour and the buttermilk. Turn the mixer on low; add ⅓ of the flour mixture and mix until just incorporated. Then add ½ of the buttermilk mixture, again mixing until just incorporated. Continue adding in turns - ⅓ of the flour, the remain ½ of the buttermilk, and the last ⅓ of the flour. When the last of the flour is almost mixed in, remove the bowl from the mixer. Then add half of the strawberries and rhubarb.  Use your spatula to give the batter a few swift stirs to finish mixing and incorporate the fruit. (If you don't have a standing mixer, you can use a hand mixer. Just increase the mixing time for the butter and sugar to 6-7 minutes.)

  5. Dollop the batter into the prepared pan, adding spoonfuls evenly around the circle of the Bundt pan. Pour remaining strawberries and rhubarb over the top and push gently into the top of the batter.

  6. Bake until the cake is golden brown and a wooden skewer or toothpick inserted into center comes out with no crumbs attached, 55-65 minutes.
  7. Put the bundt pan on a wire rack and let the cake cool in the pan for 30 minutes. Then gently loosen the cake from the edges of the bundt pan with a butter knife or spatula and invert cake directly onto the rack. If the cake doesn't want to get out of the pan, try loosening it again and tapping the pan. With a complicated Bundt design, this may take a few tries. Let the cake cool completely before glazing.
  8. For the glaze: Whisk together the orange juice, orange zest, buttermilk, and confectioners' sugar until smooth and very thick. The glaze should be just liquid enough to flow thickly off the whisk. If it doesn't flow, add more buttermilk by the ½ tablespoon until it does. Spoon the glaze evenly over the top of the cooled cake until it looks like there is enough on it. Don't worry if it doesn't look smooth and pretty at first; the glaze will slowly work its way down the cake. Cut into slices and serve.

Recipe Notes