A Vanilla Rhubarb Bundt Cake is a delightful fusion of sweet and tart flavors that captures the essence of spring. This cake features a tender, vanilla-scented base studded with fresh rhubarb pieces, making it an ideal dessert for family gatherings, brunches, or any special occasion. Whether served plain or drizzled with glaze, this cake is sure to impress with its unique taste and stunning presentation.
Why You’ll Love This Recipe
- Delicious Flavor Combination: The blend of sweet vanilla and tangy rhubarb creates a harmonious taste that is both refreshing and satisfying.
- Easy to Make: With straightforward steps and common ingredients, even novice bakers can successfully create this beautiful cake.
- Perfect for Any Occasion: This Vanilla Rhubarb Bundt Cake shines at parties, picnics, or as a simple dessert at home.
- Versatile Serving Options: Enjoy it plain, with a glaze, or topped with whipped cream for extra indulgence.
- Make Ahead Friendly: Bake in advance and store at room temperature for up to two days without losing flavor or texture.
Tools and Preparation
To make the Vanilla Rhubarb Bundt Cake successfully, having the right tools is essential. Here’s what you’ll need:
Essential Tools and Equipment
- Stand mixer or hand mixer
- 10-12 cup Bundt pan
- Mixing bowls
- Rubber spatula
- Wire rack
- Measuring cups and spoons
Importance of Each Tool
- Stand mixer or hand mixer: Ensures the batter is mixed thoroughly to achieve the desired light and fluffy texture.
- Bundt pan: Provides the classic shape that enhances the cake’s presentation while allowing even baking.
- Rubber spatula: Perfect for folding in ingredients gently without crushing delicate pieces like rhubarb.
Ingredients
A tender, vanilla-scented cake studded with tangy rhubarb pieces – the perfect way to showcase spring’s most distinctive produce!
Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 3 hours (including cooling) | Servings: 12-16
For the Cake
- 3 cups all-purpose flour, plus 2 tablespoons for coating rhubarb
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon vanilla bean paste)
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup full-fat Greek yogurt or sour cream, at room temperature
- 3 cups diced fresh rhubarb (about 1/2-inch pieces, from approximately 5–6 stalks)
- 3 tablespoons granulated sugar, for tossing with rhubarb
For the Glaze (Optional)
- 2 cups powdered sugar
- 3–4 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
How to Make Vanilla Rhubarb Bundt Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Thoroughly grease and flour your Bundt pan, ensuring every crevice is coated.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together:
1. 3 cups flour
2. Baking powder
3. Baking soda
4. Salt
Set aside.
Step 3: Prepare the Rhubarb
In a small bowl:
1. Toss diced rhubarb with 3 tablespoons sugar.
2. Let sit for 5 minutes before tossing with remaining flour until evenly coated. Set aside.
Step 4: Cream Butter and Sugar
In your stand mixer fitted with a paddle attachment:
1. Beat butter, 2 cups sugar, and vanilla bean seeds on medium-high speed until light and fluffy—about 3–5 minutes. Scrape down sides as needed.
Step 5: Add Eggs and Vanilla
Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Reduce mixer speed to low:
1. Gradually add flour mixture in three parts, alternating with yogurt in two parts.
2. Start and end with flour mixture; mix just until combined.
Step 7: Fold in Rhubarb
Using a rubber spatula:
1. Gently fold in the flour-coated rhubarb into the batter without crushing the pieces.
Step 8: Pour Batter into Pan
Spoon batter into prepared Bundt pan, smoothing out the top with your spatula.
Step 9: Bake
Bake in preheated oven for 50–60 minutes or until a wooden skewer inserted comes out with just a few moist crumbs attached.
Step 10: Cool
Let cake cool in pan for exactly 10 minutes. Carefully invert onto a wire rack to cool completely—about 2 hours.
Step 11: Prepare Glaze (Optional)
Once cooled:
1. Whisk together powdered sugar, milk (starting with less), vanilla extract, and salt until smooth.
2. Adjust milk as needed for desired consistency; drizzle over cooled cake.
Step 12: Serve
Allow glaze to set for about 30 minutes before slicing and serving your delightful Vanilla Rhubarb Bundt Cake!
How to Serve Vanilla Rhubarb Bundt Cake
Vanilla Rhubarb Bundt Cake is a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging at home, these serving suggestions will elevate your cake experience.
With Fresh Whipped Cream
- Lightly sweetened whipped cream complements the tangy rhubarb and adds a creamy richness.
As a Breakfast Treat
- Serve slices of the cake with a cup of coffee or tea for a delicious morning start.
Accompanied by Ice Cream
- Vanilla or strawberry ice cream pairs wonderfully, creating a delicious contrast in flavors and temperatures.
Garnished with Fresh Berries
- Fresh strawberries or raspberries can add a pop of color and freshness, enhancing the aesthetic appeal.
Drizzled with Lemon Glaze
- A simple lemon glaze adds a zesty kick that balances the sweetness of the cake beautifully.
Topped with Toasted Nuts
- Sprinkle some toasted almonds or pecans on top for added crunch and flavor depth.
How to Perfect Vanilla Rhubarb Bundt Cake
To achieve the best results with your Vanilla Rhubarb Bundt Cake, consider these helpful tips.
- Use Room Temperature Ingredients: Ensure all ingredients, especially eggs and yogurt, are at room temperature for better mixing and texture.
- Coat the Rhubarb Properly: Tossing rhubarb in flour prevents it from sinking to the bottom during baking.
- Check for Doneness: Use a wooden skewer; it should come out with just a few moist crumbs for perfect doneness.
- Cool Before Glazing: Allow the cake to cool completely before adding any glaze to prevent it from melting away.
- Store Correctly: Keep the cake in an airtight container at room temperature to maintain its moisture and flavor.
- Adjust Sugar Based on Tartness: If your rhubarb is particularly tart, feel free to increase the sugar used for coating it.
Best Side Dishes for Vanilla Rhubarb Bundt Cake
Pairing side dishes with your Vanilla Rhubarb Bundt Cake can enhance your dining experience. Here are some delicious options:
- Fruit Salad: A mix of seasonal fruits provides a refreshing contrast to the rich flavors of the cake.
- Yogurt Parfait: Layered yogurt with granola and berries offers a creamy texture that complements the cake well.
- Cheese Platter: A selection of mild cheeses balances sweetness while adding savory notes.
- Herbed Scones: Savory scones can provide an interesting flavor dynamic alongside your sweet cake.
- Chilled Soup: A light cucumber soup can cleanse your palate between bites of rich dessert.
- Savory Quiche: A slice of quiche can create an elegant brunch setting when paired with this delightful dessert.
- Roasted Vegetables: A side of roasted seasonal vegetables can add earthy notes that contrast nicely with the sweetness of the cake.
- Tea Sandwiches: These small bites offer variety and can be filled with different ingredients to please all guests.
Common Mistakes to Avoid
Baking a Vanilla Rhubarb Bundt Cake can be a delightful experience, but there are some common pitfalls to watch for.
- Using cold ingredients: This mistake can lead to a dense cake. Always use room temperature eggs and dairy products for better mixing and texture.
- Not coating the rhubarb: Failing to coat the rhubarb in flour can result in it sinking to the bottom during baking. Toss it with flour before adding it to the batter.
- Overmixing the batter: Overmixing can cause a tough cake. Mix until just combined after adding flour to maintain tenderness.
- Ignoring baking times: Each oven is different, so check for doneness early. Use a toothpick or skewer; it should come out with a few moist crumbs when done.
- Skipping the cooling time: Allowing the cake to cool in the pan for too long can lead to sticking. Invert onto a wire rack after 10 minutes for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- For best freshness, wrap slices individually in plastic wrap before placing them in the container.
Freezing Vanilla Rhubarb Bundt Cake
- Wrap the whole cake tightly in plastic wrap and then foil for up to 3 months.
- Alternatively, freeze individual slices for convenient servings later.
Reheating Vanilla Rhubarb Bundt Cake
- Oven: Preheat to 350°F (175°C) and warm slices on a baking sheet for about 10 minutes.
- Microwave: Heat individual slices on medium power for about 15-20 seconds until warm.
- Stovetop: Use a non-stick skillet over low heat, cover with a lid, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions regarding the Vanilla Rhubarb Bundt Cake:
Can I use frozen rhubarb for this Vanilla Rhubarb Bundt Cake?
Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before using it in the recipe.
How do I know when my Vanilla Rhubarb Bundt Cake is done?
When a toothpick inserted into the center comes out with just a few moist crumbs, it’s ready!
Can I add nuts or other fruits?
Absolutely! Adding nuts like walnuts or other fruits such as strawberries can enhance flavor and texture.
What if my cake cracks on top?
A cracked top is usually due to high oven temperature or overmixing. Ensure your oven is at the right temperature and mix gently.
How long will this cake last at room temperature?
The Vanilla Rhubarb Bundt Cake will stay fresh at room temperature for about 2 days when stored properly.
Final Thoughts
This Vanilla Rhubarb Bundt Cake is not only easy to make but also offers a wonderful balance of flavors that celebrate spring. Its versatility allows you to customize it according to your taste preferences, whether by adding nuts or swapping out fruits. Give this delightful recipe a try, and enjoy every bite!
Vanilla Rhubarb Bundt Cake
Indulge in the delightful taste of Vanilla Rhubarb Bundt Cake, a perfect balance of sweet and tart that captures the spirit of spring. This moist cake features a tender vanilla base generously studded with fresh rhubarb, creating a unique flavor experience. Ideal for family gatherings, brunches, or any special occasion, this elegant bundt cake can be served plain or drizzled with a luscious glaze. With its stunning presentation and delicious taste, it’s bound to impress!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups all-purpose flour (plus 2 tablespoons for rhubarb)
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup full-fat Greek yogurt or sour cream
- 3 cups diced fresh rhubarb
- 1 teaspoon pure vanilla extract
- Optional: glaze made with powdered sugar and milk
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Toss diced rhubarb with sugar and coat with flour; set aside.
- In a mixer, beat butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
- Gradually add dry ingredients alternating with yogurt until combined.
- Fold in rhubarb gently, then pour batter into prepared pan.
- Bake for 50-60 minutes until a skewer comes out clean.
- Cool for 10 minutes before inverting onto a wire rack.
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 330
- Sugar: 31g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
