Description
A moist Rhubarb Bundt Cake with a sweet-tart jam swirl and soft vanilla crumb.
Ingredients
Scale
- 2 1/2 cups chopped rhubarb
- 1/2 cup sugar
- Pinch of salt
- 1 teaspoon lemon juice
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups sugar
- 1/2 cup butter
- 1/4 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups buttermilk
Instructions
- Make rhubarb jam by cooking rhubarb, sugar, and salt until thick, then stir in lemon juice and chill
- Preheat oven to 350°F and prepare Bundt pan
- Whisk dry ingredients together
- Cream butter, sugar, and oil, then add eggs and extracts
- Alternate adding dry ingredients and buttermilk
- Layer half batter, jam, then remaining batter
- Bake 55–60 minutes until done
- Cool 30 minutes, then invert and cool completely
Notes
- Do not overmix batter
- Chill jam before using
- Cake tastes better the next day
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 70