It's impossible for me to go near a greengrocer shop without coming out with bags of fruit and vegetables. Shoes used to be my weakness, and in fact still are, but to a lesser extent, because nowadays I am obsessed with food and ingredients. A beautiful bottle of truffled oil holds the same allure as the most stunning and sparkly heels. I just can't help but want them. It's the same with fruit and vegetables. Last week it was the beautiful and interesting finger limes I spotted at my favourite grocer. I didn't have a plan for them, I just knew I wanted them and would find a use for them when I got home. And find a use for them I did with the beautiful, and delicious Mojito Cheesecake Parfaits I made last week. Along with bunches of herbs, plump ripe tomatoes, rhubarb was another ingredient I found impossible to walk past. I justified it to myself that my Mum loves rhubarb and I would make a rhubarb cake while she stayed with us last week, which I then promptly forgot about.
So I finally made the cake I had originally planned to make while my parents visited - a rhubarb bundt cake. I don't know what it is about bundt cakes that makes a cake seem that much more special. I'm sure it's due to the beautiful shape they get from being baked in a bundt pan, which makes them just look so pretty. And it gets even prettier, I think, glazed, with the glaze drizzling down from their peaks. It reminds me of a mountain range capped with snow.
I have to admit that the final cake wasn't quite rhubarby enough for me, so I've doubled the rhubarb quantity in the recipe below.
Tell me, do you visit a grocer only to come home with bags full of ingredients that weren't on your list?
📖 Recipe
Ingredients
- 300 g of rhubarb, chopped
- 125 ml of water
- 100 g of sugar
- 150 g of butter, softened
- 220 g of caster sugar
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 cup of thick Greek yoghurt
- 300 g of self raising flour, sifted
- RHUBARB GLAZE
- 2 cups of icing sugar
- reserved rhubarb syrup
Instructions
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease and flour a 24cm bundt tin.
- Place the sugar and water in a small saucepan over a low heat and stir until the sugar is dissolved. Add the rhubarb and increase the heat to medium and once the mixture comes to a boil reduce the heat to low and simmer for 10 minutes. Set aside to cool slightly and pass the mixture through a fine mesh sieve and reserve the solids for the cake and set aside the syrup for the glaze.
- Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and creamy.
- Add the eggs to the mixture, one at a time, beating well between each addition. Add the rhubarb and mix until well combined before adding the yoghurt. Finally switch the mixer to it’s lowest speed and add the flour and mix until just combined.
- Spoon the mixture into the prepared bundt tin and bake for 30 to 35 minutes, or until tested with a skewer.
- To make the glaze by combine the icing sugar and the rhubarb syrup until you have a slightly runny consistency. Drizzle over the cake.
Erin @ Dinners, Dishes, and Desserts says
I have never had rhubarb in a cake before, looks wonderful!I never come home with what was on my list. I always forget something, and add 20 other things!
delicieux says
That sounds exactly like me! I often forget what's on my list in the excitement of all of the other things I see. 😀
patty says
A beautiful rhubarb cake, I love it!
Baker Street says
There is no denying how much I love bundt cakes. When I saw this my feed, I almost resisted not to open it because I knew your pictures would be stunning and I would have to bake it. lol. Pinning this, it surely must be baked.
Emily (Adeline & Lumiere) says
I love bunt cakes. I have the mini bunt tin that I've been meaning to use on the Adeline & Lumiere blog but I just haven't got around to it! It's coming... promise.
Nami | Just One Cookbook says
Beautiful rhubarb bundt cake!!! Your photo is gorgeous too. I'm sorry I thought I came to see your post when I saw "rhubarb" but that was previous one. Glad I came here again to double check. I almost miss this gorgeous post! 😉 Pinned!
Anna @ the shady pine says
A gorgeous looking bundt cake....rhubarb is such a lovely ingredient and would make this cake taste simply delicious!
anh says
what beautiful cake....I am growing rhubarb! Hopefully I can use it soon.
Caroline72 says
I like Bundt cakes. I'll make these on Friday for my family.Thanks for posting those ingredients and instruction.
Deb says
Oh my, another rhubarb recipe! And a Bundt! I just adore Bundt's! A perfect cake for the spring delight of rhubarb, marvelous.
Daisy@Nevertoosweet says
Make up use to be my weakness...actually who am i trying to fool it still IS my weakness but hahaha i never use to like grocery shopping nor cooking but since the food blog I've really learnt to appreciate food and fresh new ingredients 🙂 I don't think I've had a Rhubarb Cake before ~ but would love to try!
Liren says
I always come home with more things than I intended to buy! But rhubarb will always happily be welcome in my groceries - it's one of my favorite things to bake with! This cake is stunning!
Priscilla @ShesCookin says
I've only made rhubarb in pies, but your rhubarb cake looks so moist and how can anyone resist with photos as gorgeous as these!
Kiran @ KiranTarun.com says
Love the pink theme going on here -- I've never tasted rhubarb just yet, but now I can't wait to!
Magic of Spice says
I am an insane food shopper as well, I could spend my entire day at the farmers markets and such 🙂 I have never had rhubarb in a cake before...just beautiful in every way!
Amanda says
Wow! Thank you for sharing! I just found a bundt pan and have LOADS of rhubarb from our garden, so I gave this a shot today. I don't keep self-rising flour on hand, so I made my own by adding baking powder and salt to AP flour. The cake is most delicious and SO gorgeous! I did, however, run into the issue of needing to bake it much longer than the suggested 30-35 minutes (by 15 -20 minutes) and it still came out not quite done. Probably a bit of a learning curve on my end as this is my first bundt cake? Did the time and temp work for others? Next time, I am going to bump the temp up to 350F and try for 40 minutes. Again, thank you for sharing this delicious recipe!!