Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Strawberry Rhubarb Bundt Cake

May 11, 2017 By justalittlebitofbacon 6 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

  • Share
  • Tweet

I can never resist making a bundt cake! Especially when I have strawberries and rhubarb on hand and a bottle of buttermilk in the fridge. This strawberry rhubarb bundt cake takes that beautiful spring fruit and turns it into a delicious, moist, and beautiful cake. Who’s up for dessert?

Hey all!

Things have been super busy here at BitofBacon HQ lately! No sooner did we get back from our spring vacation to visit my parents in Florida than we decided to completely rearrange our house. Including repainting the living room and putting a new rug down in there! Which sounds so easy and quick when I write it like that, but I’ve barely had time to sit down for a minute in the past week. *phew* But it’s done now and the room looks amazing.

Now all I have to do is clean and organize my house from top to bottom since we have company coming for the weekend. And get going on a Mother’s Day brunch. And catch up here on the blog. And photograph some food so I have yummy things to post in the next couple of weeks. That’s all. πŸ™‚ (And we were up until 1 in the morning last night fixing our turtle’s tank filter. The thing did not want to filter anything and that was not acceptable.)

Anyway, I have sat down today to write up this awesome recipe for strawberry rhubarb bundt cake, since I couldn’t miss another posting day AND y’all really need to made this!

As soon as I saw the rhubarb at the farmer’s market (hello Oakdale Farm!)Β  I knew I needed to make something special with it. Strawberries aren’t quite out yet, but the supermarket berries tend to be fresh and tasty this time of year, since they aren’t coming from so far away, which meant I picked up a package of them as well. A bit of thought and then my mind went to my Blueberry Bundt Cake which I posted last year. That cake uses yogurt, but I had some buttermilk in the fridge, so used that and started mixing.

And, you know what?

My cake totally stuck to the pan!!!

I mean, really. How rude.

I tried using a homemade oil and flour paste and I wanted to use my rose shaped bundt. I’m not sure if it was the deep folds of that bundt or my paste wasn’t doing its job, but I have a not-so-pretty bundt in my freezer right now. πŸ™‚ It wasn’t pretty, but it was still yummy!

For this bundt I used baking pam (it hasn’t failed me yet) and a less foldy bundt pan so I would be doubly sure of pretty cake. I certainly didn’t need to make the cake a third time while trying to clean, paint, and rearrange my house!

Once I had my beautiful cake full of yummy strawberries and rhubarb and an oh-so-moist crumb, I whipped up an orange glaze and poured it over the cake. All that was left was to make some coffee, take some pictures, and eat some cake.

– Happy Baking, Annemarie

Print Recipe
5 from 1 vote

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

Ingredients

Cake

  • 3 cups (15 ounces) all-purpose flour
  • 1 tsp baking powder
  • Β½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp orange juice
  • 1 tsp vanilla extract
  • ΒΎ 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

Glaze

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

Instructions

  • 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.
  • 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.
  • 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.
  • Now it's time to mix in the flour and the buttermilk. Turn the mixer on low; add β…“ of the flour mixture and mix until just incorporated. Then add Β½ of the buttermilk mixture, again mixing until just incorporated. Continue adding in turns - β…“ of the flour, the remain Β½ of the buttermilk, and the last β…“ 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.)
  • 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.
  • 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.
  • 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.
  • 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 Β½ 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.

Notes

  • For best results let the eggs and buttermilk come to room temperature before you make the batter. With cold ingredients the center takes a long time to cook through. To quickly warm the eggs put them in some warm water for a few minutes.
  • DO NOT use more than 2 cups of fruit.
  • In place of the buttermilk you can substitute Β½ cup of Greek yogurt (whole milk, or low fat with no stabilizers) plus ΒΌ cup milk, or ΒΎ cup plain yogurt.
  • Cool room temperature for butter is 60F. The butter should be cool, but pliable, and not soft. To quickly bring butter to temperature, cut it into ΒΌ inch pieces and let it sit at room temperature for about 10 minutes.

 

As an extra treat, I have a picture of my fluffy, furry Apollo! He loves brushies and trying to steal a bite of whatever I’m making. πŸ™‚ One of his favorite things in the world is cantaloupe. Yeah, he’s weird, but he’s mine and I love him.

Related Posts:

  • Blueberry-Lemon Yogurt Bundt Cake
    Blueberry-Lemon Yogurt Bundt Cake
  • Cara Cara Orange Bundt Cake
    Cara Cara Orange Bundt Cake
  • Rhubarb Coffee Cake with a Crumb Topping
    Rhubarb Coffee Cake with a Crumb Topping
  • Rhubarb Orange Compote
    Rhubarb Orange Compote
  • Strawberry Rhubarb Cobbler with Custard Filling
    Strawberry Rhubarb Cobbler with Custard Filling
  • Homemade Rhubarb Simple Syrup
    Homemade Rhubarb Simple Syrup
  • Share
  • Tweet

Filed Under: cakes, desserts, easter dinner, fruit, fruit desserts, holiday favorites, recipe, spring, summer, sweet treats, vegetarian Tagged With: buttermilk, oranges, rhubarb, strawberries

« Pappardelle Pasta with Pancetta and Burrata
Ingredient Spotlight: How to Use Garlic Scapes »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Marge Currier says

    July 24, 2017 at 6:21 pm

    Hi Annemarie,

    I am waiting for my daughter to make the Strawberry Rhubarb Bundt Cake. Just saying.

    Love,

    Marge a.k.a. Mom

    Reply
    • justalittlebitofbacon says

      July 24, 2017 at 6:32 pm

      You’re just saying? πŸ™‚ I can make one on Wednesday to bring up with me if you want.

      Reply
  2. Marge Currier a.k.a. MOM says

    May 16, 2017 at 9:32 pm

    Hi Annemarie,

    I only buy organic strawberries. This looks so delicious and I can’t wait to make this.

    Love,

    Marge a.k.a. Mom

    Reply
    • justalittlebitofbacon says

      May 17, 2017 at 11:35 pm

      Hey, mom. πŸ™‚ I agree that organic strawberries are the best.

      Reply
  3. Julia @ Happy Foods Tube says

    May 12, 2017 at 6:30 am

    5 stars
    Your strawberry rhubarb bundt cake looks perfect! I hate when cakes stick to pans. I now use just butter and it works well for me.

    Reply
    • justalittlebitofbacon says

      May 17, 2017 at 11:32 pm

      Thank you! I like either butter and flour or baking spray with flour. I had heard good things about the paste I tried, but I guess I’ll go back to my tried and true. πŸ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Mascarpone Fruit Tart - This fruit tart is filled a mixture of mascarpone cheese, cream cheese, and heavy cream all of which is whipped up and sweetened with maple syrup. It is then topped with mixed berries and brushed with a simple apricot jelly glaze. | justalittlebitofbacon.com

Mascarpone Fruit Tarts with Mixed Berries

For a delicious sweet Easter dessert, you'll love this Italian ricotta pie! Baked in a tart shell, flavored with lemon, creamy and rich, and easy to make.Perfect for the holidays. | justalittlebitofbacon.com #italianrecipes #italianfood #dessertrecipes #pierecipes #pies #tarts #ricotta #dessert

Italian Lemon Ricotta Pie

Celebrate spring with sweet snap peas and spicy radishes all tossed with feta, kalamata olives, and scallions in this Greek snap pea salad. | justalittlebitofbacon.com

Spring Radish and Snap Pea Greek Salad

Roasted cauliflower and sweet potato combine with tender French green lentils and peppery arugula in this delicious warm salad all topped with a creamy yogurt and tahini dressing. Perfect for a healthy Mediterranean vegetarian dinner! | justalittlebitofbacon.com #saladrecipes #mediterraneanfood #lentilrecipes #frenchlentils #cauliflower #sweetpotatoes

Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing

For an easy and quick side dish, cook my oven roasted asparagus with parmesan! This delicious Mediterranean recipe makes delicious use of spring produce with crispy cheese, tender veggies, and a sprinkle of balsamic. | justalittlebitofbacon.com #italianrecipes #italianfood #mediterraneanfood #springrecipes #asparagus #spring

Oven Roasted Asparagus with Parmesan

Try something a little different and learn how to make a blood orange margarita! Grab your tequila and mix up one or make a pitcher for a crowd. Either way you'll love this easy and delicious homemade cocktail. | justalittlebitofbacon.com #cocktails #drinkrecipes #margaritas #bloodoranges #pitcherdrinks

Homemade Blood Orange Margarita

Reader Favorites

Thick cut cod is pan seared in a mixture of olive oil and butter to produce a golden brown crust and then served with a lemon, parsley, and caper sauce to make a simple and healthy weeknight meal.

Pan Seared Cod with a Caper, Parsley and Lemon Sauce

These gluten-free Italian pignoli cookies, adapted from Lidia Bastianich, are a great holiday cookie full of almonds and pine nuts! A great addition to a Christmas cookie tray. | justalittlebitofbacon.com

Lidia’s Italian Pignoli Cookies

Rich & Complex Traditional Bolognese Sauce - A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! Meaty, silky, and hearty. This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow. | justalittlebitofbacon.com

Rich & Complex Traditional Bolognese Sauce

Grilled Butterflied Leg of Lamb - Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a perfect dinner. It takes just 15 minutes to bring this roast to a beautifully seared outside and medium rare inside. Great for Easter dinner or for any cookout get-together. | justalittlebitofbacon.com

Grilled Butterflied Leg of Lamb with a Herb Rub

This easy flourless chocolate cake is amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor. | justalittlebitofbacon.com

Easy Flourless Chocolate Cake

The fresh cranberries in these fresh cranberry cookies give them such a bright and zingy flavor which is completely different from dried cranberries! Don't just use fresh cranberries for sauce. Make cookies! | justalittlebitofbacon.com

Fresh Cranberry Cookies

Copyright © 2021 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks