I have been waiting to share this recipe adaptation for an entire year. That is a long time to wait for cake. Especially something this good. Right after rhubarb season last year, I found this bundt cake recipe and the moment I read it I imagined it made with rhubarb. Finally, at long last, rhubarb season is here again and this version, rhubarb bundt cake with rhubarb syrup, is divine. Tangy rhubarb paired with a sweet dense butter bundt cake, a cake which is then soaked in rhubarb syrup. It is most definitely dreamy.
As I said, the cake is dense. Delicious dense. The butter and sugar are whipped together and then with each egg addition, the batter is whipped even more. This time through, I used farm fresh eggs and the yellow yolks made for a very yellow batter. Real vanilla bean lends its delicate flavor however, I think the sour cream is the secret ingredient. Incorporated alternatively with the flour mix at the end, it gives the cake the density and moistness that makes it amazing.
I experimented with the mix, adjusting ingredient amounts. (Cake experiments are yummy!) The first time through, there just wasn’t enough rhubarb in the cake. It’s my favorite part. The pieces get soft and the tangy sweetness is just amazing. So I added more. In this instance, more is better.
I adjusted the syrup too. The first version was a simple syrup, like this one I used in lemonade. It was good but the rhubarb flavor wasn’t strong enough and I didn’t make enough to satisfy. I adjusted the amounts to get more rhubarb and more overall. Then, instead of straining out the cooked rhubarb, I pureed it in my food processor. It’s a slightly thicker syrup but not too thick for soaking the cake and the flavor is better.
This year, I’m going to make sure I chop up and freeze bunches of rhubarb so when the snow and cold is back I can make this cake and dream of rhubarb season next year.