Thursday, July 16, 2020

Strawberry Rhubarb Bundt Cake #BundtBakers

Tender cake laced with strawberries and rhubarb makes the perfect summertime treat for your Independence Day celebration.


We are Letting Freedom Ring with the Bundt Bakers this month......


BundtBakers


Sue of Palatable Pastime invited us Let Freedom Ring while baking our bundt this month and then she laughingly added this description:

Feel free to bake any Bundt you like for this event- after all, it is about "freedom". (And you thought this was going to be red white & blue for Independence Day, didn't you! ;) LOL!
Let's see what the others felt free to bake up:


Bundt Bakers July 2020:

Let Freedom Ring! (Freestyle Bundt Cakes of All Types)

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


I am still working my way through the abundance of rhubarb growing in my garden.  Most of my baking and a lot of my cooking contain this vegetable that is often treated like a fruit.


I made a simple sour cream cake and then decided to dollop the batter and the strawberry/rhubarb mixture instead of stirring it all together.  I thought it would make for a better presentation.  As it turned out, I think I would have been better off either layering the batter, filling and batter or mixing it all together.  


So while it was not as attractive as I would have liked the taste made up for it.  All that tart sweet goodness combined with cinnamon and cake was to die for.  The scoop of ice cream was a perfect way to finish it off.


What is your favorite bundt cake?  How about a favorite way to use up rhubarb....I'm running out of ideas LOL.....



#cake, #bundt, #strawberry, #rhubarb, #sourcream,
Desserts, Cakes
American
Yield: 12 servings
Author: Wendy Klik
Print
Strawberry Rhubarb Bundt Cake

Strawberry Rhubarb Bundt Cake

Tender cake laced with strawberries and rhubarb makes the perfect summertime treat for your Independence Day celebration.
Prep time: 10 MCook time: 50 MTotal time: 60 M

Ingredients:

  • 1 1/2 c. chopped rhubarb
  • 1/2 c. chopped strawberries
  • 1/4 c. cinnamon sugar
  • 1 stick butter, room temperature
  • 1 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 2 c. flour
  • 4 t. baking powder
  • 3/4 c. sour cream
  • 1/4 c. milk

Instructions:

  1. Place the strawberries and rhubarb in a small bowl. Sprinkle with the cinnamon sugar.  Toss to coat and set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each.  Stir in the vanilla.
  3. Combine the baking powder and flour.  Turn the speed to low and gradually add the flour mixture to the butter mixture until incorporated. 
  4. With speed still on low add the sour cream and yogurt.  Mix until combined.  Increase speed and mix well.
  5. Put the batter by dollop along the bottom of a bundt pan that has been treated with baking spray.  Add dollops of the rhubarb mixture, repeat once more and then finish with dollops of batter.
  6. Bake in a preheated 350* oven for 45-50 minutes, until a skewer inserted into the batter portion removes cleanly.  Let cool in pan on a cooling rack for 15 minutes before turning it out onto the rack to cool completely.
Calories
269.45
Fat (grams)
11.34
Sat. Fat (grams)
6.54
Carbs (grams)
38.84
Fiber (grams)
1.32
Net carbs
37.51
Sugar (grams)
20.87
Protein (grams)
3.99
Sodium (milligrams)
243.05
Cholesterol (grams)
59.44
Created using The Recipes Generator


4 comments:

  1. A perfect tea time cake, never tasted rhubarb cause we don't get it here!

    ReplyDelete
  2. Hi Wendy
    I have never eaten Rhubarb.
    Here in Spain I can not find.
    Your cake looks delicious!

    ReplyDelete
    Replies
    1. It is a tart vegetable that we treat as a fruit using it in desserts often with strawberries whose sweetness complements the tartness.

      Delete

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