This Rhubarb Bundt Cake is a fruity treat that combines tart rhubarb with a soft, fluffy cake. The lemon glaze adds a sweet and tangy finish—yum!
Baking this cake fills your kitchen with a wonderful smell, making it hard to wait for a slice. Serve it at tea time, and watch everyone reach for seconds! 😊
Key Ingredients & Substitutions
Rhubarb: The star of this cake! Fresh rhubarb gives a tangy taste. If you can’t find rhubarb, you could use diced strawberries or apples, but the taste will change. Frozen rhubarb also works if fresh isn’t available; just thaw and drain excess moisture.
Sour Cream: This adds moisture and a slight tang. If you’re out of sour cream, you can use plain yogurt, or buttermilk as a great substitute. Both will keep the cake rich and flavorful.
Butter: Unsalted butter is best for controlling salt levels in the cake. If you’re avoiding butter, feel free to use melted coconut oil or a dairy-free margarine. Just keep in mind the taste and texture might vary slightly.
Lemon: Fresh lemon zest and juice brighten the cake. If fresh lemons aren’t at hand, bottled lemon juice can work in a pinch, but fresh is always better for flavor. Try to grate the zest from organic lemons to avoid pesticides.
How Do You Ensure the Cake Comes Out Perfectly Moist?
To make sure your Bundt cake is moist, correctly measuring your ingredients is key. Use a kitchen scale if possible for precision. Also, be careful not to overmix the batter. Mix until just combined to keep the cake light.
- Remember to cream the butter and sugar until light and fluffy; this adds air that will help the cake rise.
- When adding flour, do so slowly while alternating with sour cream. This helps maintain the batter’s structure and moisture.
- Check the cake a few minutes before the baking time ends. It’s better to underbake slightly than to overbake, as it will firm up while cooling.
How to Make Rhubarb Bundt Cake With Lemon Glaze
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 ½ cups rhubarb, diced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For The Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This delicious Rhubarb Bundt Cake will take about 20 minutes to prepare and around 55-65 minutes to bake. After baking, allow 10-15 minutes for cooling in the pan, then let it cool completely. All in all, you’ll spend about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt cake pan so your cake comes out easily later. This is an important step to ensure your cake doesn’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will add the right texture to your cake. Set it aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. You want it nice and airy!
4. Add Eggs and Vanilla:
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then stir in the vanilla extract for a lovely flavor boost. Keep mixing to combine everything well!
5. Combine Wet and Dry Ingredients:
Now, you’ll gradually add the flour mixture to the butter mixture. Do this by alternating with the sour cream. Mix it until just combined—don’t overdo it! This will keep your cake tender.
6. Add Rhubarb and Lemon:
Gently fold in the diced rhubarb, lemon zest, and lemon juice into the batter. Make sure it’s evenly distributed throughout for that delightful tart flavor!
7. Pour and Smooth:
Pour the batter into your prepared Bundt pan, and smooth the top with a spatula. This helps it bake evenly.
8. Bake the Cake:
Pop the cake into the oven and bake for 55-65 minutes. It’s done when a toothpick inserted in the center comes out clean. Don’t forget to keep an eye on it!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is key for avoiding a soggy bottom!
10. Make the Lemon Glaze:
For the lemon glaze, whisk together the powdered sugar and fresh lemon juice until it’s smooth. If it’s too thick, you can add more lemon juice or powdered sugar until you reach your desired consistency.
11. Drizzle the Glaze:
When your cake is completely cool, drizzle the lemon glaze over the top. It should be a generous amount for that wonderful citrus flavor! You can also garnish it with lemon slices and rhubarb ribbons if you like.
12. Slice and Enjoy:
Finally, slice your beautiful Rhubarb Bundt Cake and serve it up! Enjoy the delicious blend of tart rhubarb with the sweet lemon glaze. Yum!
Can I Use Frozen Rhubarb in This Recipe?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it before adding it to the batter. Just chop it into pieces and fold it in directly. You may want to add a couple of extra minutes to the baking time since the batter could be a bit cooler.
Can I Substitute Sour Cream?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk if you prefer! Both alternatives will maintain moisture in the cake. For Greek yogurt, you can use the same amount, but if you’re using buttermilk, you might want to reduce the overall liquid in the recipe slightly.
How to Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. Just make sure to glaze the cake after thawing to keep it fresh!
Can I Use a Different Flour?
Yes! If you want to make this cake gluten-free, feel free to substitute the all-purpose flour with a gluten-free baking blend. Just be sure to check that the blend has a binder, like xanthan gum, for the best texture. The measurement should remain the same as indicated in the recipe.
