Recipe: Rhubarb Bundt Cake with Rhubarb Syrup

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup | this heart of mine

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.

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup | this heart of mine

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.

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup | this heart of mine

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.

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup | this heart of mine

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 | this heart of mine

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup

Recipe adapted from Week of Menus

Ingredients

    Cake:
  • 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
  • Syrup:
  • 1 1/2 cup water
  • 1 1/2 cup sugar
  • 3 cups chopped rhubarb

Instructions

  1. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a mixer, beat the softened butter until creamy (about 2 minutes).
  3. Gradually add in the sugar and beat until light and fluffy (about 3 minutes).
  4. Add in one egg at a time, beating for 30-40 seconds after each addition. Scrape down the bowl as needed.
  5. Beat in vanilla bean.
  6. Finally, alternately add the flour mixture (three additions) and the sour cream (two additions).
  7. In a greased and floured bundt pan (or angel food cake pan), scoop half the batter, spreading with a spatula.
  8. Sprinkle with the two cups of finely chopped rhubarb.
  9. Top with the remainder of the batter and smooth with spatula.
  10. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes.
  12. Invert the cake on a cooling rack then place the cooling rack over a baking sheet.
  13. Syrup:
  14. While the cake is baking, combine the water, sugar and three cups rhubarb in a pot over medium heat.
  15. Bring to a boil then reduce heat and simmer for 20 minutes.
  16. Pour the cooked liquid into the bowl of a food processor or blender and process until smooth.
  17. 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.
  18. Let the cake cool.
  19. When serving, add more syrup if desired.
http://www.thisheArtofmineblog.com/2014/05/27/recipe-rhubarb-bundt-cake-rhubarb-syrup/

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Amy Christie

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.

{ 10 comments… add one }

  • Ashley T May 27, 2014, 10:54am

    Dang girl, that looks amazing! :)

  • Alexandra Hedin May 27, 2014, 10:39pm

    Did I tell you I’m obsessed with this!?! I’m making it this weekend. I can’t wait!

    • amy christie May 28, 2014, 6:03pm

      It’s delicious. Swing by later, I have some leftover to tie you over until the weekend. :)

  • Jen Cooper May 28, 2014, 2:47pm

    Excuse me while I wipe the drool from my keyboard. I’m thinking you should move to Baltimore and be my neighbor and make this for me. Sounds like a good plan to me ;)

  • Stephanie Kirk May 29, 2014, 10:26pm

    This is so awesome. I made it tonight for company. It was a hit. There is even some left for breakfast.

  • Cheryl S July 4, 2014, 12:30pm

    Making this now, forgot to add the spur cream. Hope it’s okay with out.

  • Jessica July 23, 2014, 8:54pm

    Made this last night with fresh picked rhubarb. The cake was very moist and I loved the rhubarb syrup. My cake did come out in two halves when I was inverting the bundt pan. :-( I think next time I will not to put the rhubarb so close to the edges. Thanks for the great recipe, it’s definitely a keeper!

  • Kim Collogan December 13, 2014, 12:49pm

    My husband LOVES anything rhubarb, so I try to keep some in the freezer for the winter months to tide us over until the new crop in the spring. I’m not that much of a fan of rhubarb, but I love cake…SO this sounded like a good alternative to please us both. I of course made my own alterations as usual. I used one of the cups of flour with coconut flour, and added about a cup of chopped pecans and a half cup of brown sugar to the rhubarb mixture. Since my kitchen is in transition and I’m doing my baking with a little toaster/convection over. I divided the batter into two smaller bundt pans as the toaster oven can only hold smaller pans. The one pan I filled as the directions indicated, but the second I mixed the remaining rhubarb mixture in with the remaining dough ingredients and put it all in the second pan. The first one is still in the over now, so will see how they turn out. I’m sure we will eat them all up! Sure smells good baking!

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