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Strawberry Rhubarb Bundt Cake

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.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 317 kcal
Course: Cake
Cuisine: German

Ingredients

  • 150 g/ 5.3 oz/ about 1 ½ cup chopped rhubarb
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 150 g/ 5.3 oz/ about 1 ½ cup chopped strawberries
  • 4 eggs medium Germany, large US
  • 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter soft
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 280 g/ 9.9 oz/ 2 + ⅓ cup all-purpose flour
  • 1 packet/ 1 tablespoon baking powder
  • 150 g/ 5.3 oz/ ½ cup Greek yogurt
  • icing sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Separate the eggs. Beat the egg whites until stiff. Set aside.
  4. 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.
  5. 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.
  6. Drain the rhubarb. Very carefully fold the rhubarb and the chopped strawberries into the batter.
  7. 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.
  8. 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

Serving 1slice Calories 317kcal (16%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Cholesterol 98mg (33%) Sodium 153mg (6%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 317

% 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.