Name: Rhubarb Bundt Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Finely chopped rhubarb - 2 ½ cups; White sugar - ½ cup; Salt - 1 pinch; Lemon juice - 1 teaspoon; All-purpose flour - 2 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ¾ teaspoon; Baking soda - ½ teaspoon; Unsalted butter, softened - ½ cup; Vegetable oil - ¼ cup; White sugar - 1 ¾ cups; Eggs, at room temperature - 3 large; Vanilla extract - 2 teaspoons; Almond extract - ½ teaspoon; Buttermilk, at room temperature - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Bundt Cake

1. Finely chopped rhubarb - 2 ½ cups

2. White sugar - ½ cup

3. Salt - 1 pinch

4. Lemon juice - 1 teaspoon

5. All-purpose flour - 2 ½ cups

6. Baking powder - 1 ½ teaspoons

7. Salt - ¾ teaspoon

8. Baking soda - ½ teaspoon

9. Unsalted butter, softened - ½ cup

10. Vegetable oil - ¼ cup

11. White sugar - 1 ¾ cups

12. Eggs, at room temperature - 3 large

13. Vanilla extract - 2 teaspoons

14. Almond extract - ½ teaspoon

15. Buttermilk, at room temperature - 1 ½ cups

How to cook deliciously - Rhubarb Bundt Cake

1. Stage

Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.

3. Stage

Whisk flour, baking powder, salt, and baking soda together in a small bowl.

4. Stage

Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.

5. Stage

Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.

6. Stage

Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.