Recipe: Rhubarb Bundt Cake with Rhubarb Syrup
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.
Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 1 vanilla bean, split with the seeds scraped out
- 1 cup sour cream
- 2 cups finely chopped rhubarb
- 1 1/2 cup water
- 1 1/2 cup sugar
- 3 cups chopped rhubarb
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a mixer, beat the softened butter until creamy (about 2 minutes).
- Gradually add in the sugar and beat until light and fluffy (about 3 minutes).
- Add in one egg at a time, beating for 30-40 seconds after each addition. Scrape down the bowl as needed.
- Beat in vanilla bean.
- Finally, alternately add the flour mixture (three additions) and the sour cream (two additions).
- In a greased and floured bundt pan (or angel food cake pan), scoop half the batter, spreading with a spatula.
- Sprinkle with the two cups of finely chopped rhubarb.
- Top with the remainder of the batter and smooth with spatula.
- Bake at 350F for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Invert the cake on a cooling rack then place the cooling rack over a baking sheet.
- While the cake is baking, combine the water, sugar and three cups rhubarb in a pot over medium heat.
- Bring to a boil then reduce heat and simmer for 20 minutes.
- Pour the cooked liquid into the bowl of a food processor or blender and process until smooth.
- When the cake is hot from the oven, use a pastry brush and coat the outside with the syrup. Allow to soak in and then reapply.
- Let the cake cool.
- When serving, add more syrup if desired.
Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.