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Rhubarb Bundt Cake with Rhubarb Icing

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Rhubarb Bundt Cake

It’s impossible for me to go near a greengrocer shop without coming out with bags of fruit and vegetables. Shoes used to be my weakness, and in fact still are, but to a lesser extent, because nowadays I am obsessed with food and ingredients. A beautiful bottle of truffled oil holds the same allure as the most stunning and sparkly heels. I just can’t help but want them. It’s the same with fruit and vegetables. Last week it was the beautiful and interesting finger limes I spotted at my favourite grocer. I didn’t have a plan for them, I just knew I wanted them and would find a use for them when I got home. And find a use for them I did with the beautiful, and delicious Mojito Cheesecake Parfaits I made last week. Along with bunches of herbs, plump ripe tomatoes, rhubarb was another ingredient I found impossible to walk past. I justified it to myself that my Mum loves rhubarb and I would make a rhubarb cake while she stayed with us last week, which I then promptly forgot about.

Rhubarb Bundt Cake

So I finally made the cake I had originally planned to make while my parents visited – a rhubarb bundt cake.  I don’t know what it is about bundt cakes that makes a cake seem that much more special. I’m sure it’s due to the beautiful shape they get from being baked in a bundt pan, which makes them just look so pretty. And it gets even prettier, I think, glazed, with the glaze drizzling down from their peaks. It reminds me of a mountain range capped with snow.

I have to admit that the final cake wasn’t quite rhubarby enough for me, so I’ve doubled the rhubarb quantity in the recipe below.

Tell me, do you visit a grocer only to come home with bags full of ingredients that weren’t on your list?

Rhubarb Bundt Cake recipe

4.88 from 8 votes
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Rhubarb Bundt Cake with Rhubarb Icing

Servings 8
Author Jennifer Schmidt

Ingredients

  • 300 g of rhubarb chopped
  • 125 ml of water
  • 100 g of sugar
  • 150 g of butter softened
  • 220 g of caster sugar
  • 1 teaspoon of vanilla extract
  • 3 eggs
  • 1 cup of thick Greek yoghurt
  • 300 g of self raising flour sifted
  • RHUBARB GLAZE
  • 2 cups of icing sugar
  • reserved rhubarb syrup

Instructions

  1. Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease and flour a 24cm bundt tin.
  2. Place the sugar and water in a small saucepan over a low heat and stir until the sugar is dissolved. Add the rhubarb and increase the heat to medium and once the mixture comes to a boil reduce the heat to low and simmer for 10 minutes. Set aside to cool slightly and pass the mixture through a fine mesh sieve and reserve the solids for the cake and set aside the syrup for the glaze.
  3. Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and creamy.
  4. Add the eggs to the mixture, one at a time, beating well between each addition. Add the rhubarb and mix until well combined before adding the yoghurt. Finally switch the mixer to it’s lowest speed and add the flour and mix until just combined.
  5. Spoon the mixture into the prepared bundt tin and bake for 30 to 35 minutes, or until tested with a skewer.
  6. To make the glaze by combine the icing sugar and the rhubarb syrup until you have a slightly runny consistency. Drizzle over the cake.

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Comments

  1. I am an insane food shopper as well, I could spend my entire day at the farmers markets and such 🙂 I have never had rhubarb in a cake before…just beautiful in every way!

    Reply

  4. I always come home with more things than I intended to buy! But rhubarb will always happily be welcome in my groceries – it’s one of my favorite things to bake with! This cake is stunning!

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  5. Make up use to be my weakness…actually who am i trying to fool it still IS my weakness but hahaha i never use to like grocery shopping nor cooking but since the food blog I’ve really learnt to appreciate food and fresh new ingredients 🙂

    I don’t think I’ve had a Rhubarb Cake before ~ but would love to try!

    Reply

  6. Oh my, another rhubarb recipe! And a Bundt! I just adore Bundt’s! A perfect cake for the spring delight of rhubarb, marvelous.

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  7. I like Bundt cakes. I’ll make these on Friday for my family.Thanks for posting those ingredients and instruction.

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  8. Hahahaha food is totally my weakness too. All my money used to go on clothing. Now majority is food and I sacrifice that new top for the truffle paste lol. Thi looks so delicious Jen 🙂

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    • Big ditto there Nic! I used to have an absolute obsession with Alannah Hill clothes and all my money went on that until I found my new obsession…food! 😀

      Reply

  11. Beautiful rhubarb bundt cake!!! Your photo is gorgeous too. I’m sorry I thought I came to see your post when I saw “rhubarb” but that was previous one. Glad I came here again to double check. I almost miss this gorgeous post! 😉 Pinned!

    Reply

  13. There is no denying how much I love bundt cakes. When I saw this my feed, I almost resisted not to open it because I knew your pictures would be stunning and I would have to bake it. lol.

    Pinning this, it surely must be baked.

    Reply

  16. What a lovely cake, and I love the pink cake stand! I am the same way about buying food, I usually come home with something new especially if I go hungry :). I loved your other links to the rhubarb tart and cake both recipes look great.

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  19. Have never heard of rhubarb in cake, but I think I would like it. Rhubarb pie is a favorite of mine.

    Gave you a mention on my blog today. 🙂

    Reply

    • Aww thanks for the mention Carole 😀 Cherry blossoms are just so beautiful. I’m jealous of all of those beautiful blossoms you got to see. One day I’d love to have a “fairy tree” of my own 😀

      Reply

  21. It’s so hard to resist fruits and vegetables at the farm stand. I happen to have a surplus of produce at the moment and my friends keep bringing me citrus by the bag full. I’m planning to take the entire day today and use it for cooking/baking. I see no other way out of this little situation :). Although looking at all of this girlie pink is making me wish I could find some rhubarb at the farm stand. I think it’s a bit early for us, but I’ve got my radar on nonetheless! The cake looks wonderful.

    When I was a working girl, I had box upon box of beautiful shoes. But just like you, I’ve shifted some of that purchasing power over to other things 🙂 but there is always room for a new pair of shoes to wear when you’re eating cake, right?

    Reply

    • Hehe I know what you mean Lori, I still do have a slight addiction to shoes. Luckily I have enough to see me through for quite a while, and well, there’s nothing like sitting down to afternoon tea with a cute pair of heels on 😉

      Reply

  22. The answer to your question- ALWAYS! I ALWAYS buy things that I don’t need! And you lie Jennifer- you are not only obsessed by food and ingredients, but also PROPS! Lovely cake stand 🙂

    Reply

  25. What a delicious looking cake! I agree that there is something special about a cake that has been baked in a Bundt tin – they always look so ceremonious. This cake looks really lovely and moist.

    P.S. Should the flour be part of the list of ingredients for the cake and not the syrup? 😉

    Reply

  26. Oh give me a basket of fresh produce over a pair of high heels any day! LOL. I guarantee I can do more with the produce. I wish I had had better success with growing rhubarb…. I killed each plant with kindness. Our basil has flourished this year though. Jennifer, a lovely post and beautifully captured.

    Reply

    • Thanks Lizzy 😀 And I’m envious of your basil growing abilities. Mine hasn’t done so well, mainly thanks to the grasshoppers that have taken a liking to it and have been eating all the leaves.

      Reply

  27. Oh I love rhubarb! I was travelling so much I didn’t even realize that it was that time of the year already! I love the cake and I love your photography (as always)! You really take amazing pictures dear!

    Reply

  29. You’re so right – cakes look so pretty in bundt form! Especially love that icing trickling down. Can imagine this would be gorgeous as an afternoon treat, or for dessert with a spoon of rhubarb compote and a dollop of cream.

    Reply

  33. delicieux! i’ve never made a cake with rhubarbs yet, but this could be the ONE! I wonder how it tastes? I’m sure it’s dee-lightful!

    Reply

  34. For some reason bundt cake always makes me thing of cute little afternoon teas with dainty tea cups and lots of pink. No idea why though but I know what you mean about it sounding special.

    I’m terrible at that! On Sundays I now only take a certain amount of cash to the markets or I’ll come home with my grandma trolley full to the brim.

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  35. I’ve been in the mood for making a bundt for work this week!
    I’ve also never cooked with rhubarb before. Guess I’ll pick some up on the weekend and happily put the two together. Thanks for the recipe, I’ll let you know how it goes 🙂
    Also, I’ve moved from shoes to food as well. Plus, a wedge of organic goat cheese is so much less expensive than a new pair of shoes….and I do have to eat….

    Reply

  36. Bundt cakes are surely more special. Bet your mom loved this cake. I don’t think I’ve ever come back from the grocer without a whole lot of extra fruits and veggies. Gorgeous clicks as always Jen. 🙂

    Reply

  38. oh that is exactly what i do. i have a few grocers that i love to visit (namely Toowong Village grocers, Clayfield Markets, Northey Street markets, Jan Powers markets, Ashgrove grocers) and i just seem to end up buying things that i adore the look of. beautiful chillis, avocadoes, asparagus, garlic, berries…

    Reply

    • I’ve found a lovely grocer at Stafford city too, which have wonderfully huge bunches of basil that I buy and make mounds of pesto from. I also love the grocer at Chermside, the one near Coles, which is where I found the finger limes. Ashgrove have some of my favourite grocers too, but I don’t often get to that side of town now.

      Reply

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