Strawberry Rhubarb Bundt Cake
User Reviews
4.8
18 reviews
Excellent
Strawberry Rhubarb Bundt Cake
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Strawberry rhubarb bundt cake: a soft and moist, easy to make, and sure to please anyone. A sweet and tart cake made with Greek yogurt.
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Ingredients
- 150 rhubarb chopped, quantity about 5.3 oz or 1 ½ cup
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 150 strawberries chopped, quantity about 5.3 oz or 1 ½ cup
- 4 egg medium Germany, large US
- 200 unsalted butter soft, quantity about 7 oz or ¾ cup + 1 tablespoon
- 200 granulated sugar quantity about 7 oz or 1 cup
- 1 teaspoon vanilla extract pure
- 280 all-purpose flour quantity about 9.9 oz or 2 ⅓ cups
- 1 baking powder packet or 1 tablespoon
- 150 Greek yogurt quantity about 5.3 oz or ½ cup
- icing sugar
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Prepare the bundt pan (see the blog post for detailed instructions on preparing a bundt pan for baking). In short: butter the pan very thoroughly, dust it with flour and pat the pan to distribute the flour all over, including all the nooks and crannies of the pan. Shake, upside down, to remove the excess flour. If you are using a silicone bundt pan, there is no need to prepare it.
- Chop the rhubarb into small cubes, place into a bowl, mix with the sugar and the cinnamon and set aside while you prepare the rest. Chop the strawberries and set aside as well.
- Separate the eggs. Beat the egg whites until stiff. Set aside.
- Place the soft butter, sugar, and vanilla extract into a bowl and beat until pale and creamy. Add the egg yolks, one by one, beating well between the additions.
- Mix together the flour and the baking powder. Alternatively, add the flour and the yogurt to the cake batter. Carefully fold in the stiff egg whites.
- Drain the rhubarb. Very carefully fold the rhubarb and the chopped strawberries into the batter.
- Pour the batter into the prepared pan and bake for 55-60 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Leave to cool in the pan for about 10 minutes, then transfer to a wire rack and let cool completely. Dust with icing sugar, if desired, before serving.
Notes
- Always use a digital kitchen scale when baking, it guarantees for best results.
Nutrition Information
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Serving
1slice
Calories
317kcal
(16%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
98mg
(33%)
Sodium
153mg
(6%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 317kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 98mg | 33% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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