Rhubarb Bundt Cake with Rhubarb Icing
So I finally made this Rhubarb Bundt Cake with Rhubarb Icing I had originally planned to make while my parents visited . I don’t know what it is about bundt cakes that makes a cake seem that much more special.
Servings 8 slices
- 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
Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease and flour a 24cm bundt tin.
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.
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.
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.
Spoon the mixture into the prepared bundt tin and bake for 30 to 35 minutes, or until tested with a skewer.
To make the glaze by combine the icing sugar and the rhubarb syrup until you have a slightly runny consistency. Drizzle over the cake.
Calories: 595kcal | Carbohydrates: 100g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 172mg | Potassium: 172mg | Fiber: 1g | Sugar: 71g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.7mg