Rhubarb Bundt Cake

The Rhubarb Bundt Cake You Will Make Every Spring

If you have ever stood in the garden staring at an armload of rhubarb and wondered what to do with it beyond strawberry jam, this is your answer. This rhubarb bundt cake is exactly the kind of vintage rhubarb cake recipe your grandmother would have made on a Sunday afternoon, updated just enough to feel effortless. It is tender and moist with a tight, buttery crumb, tangy pockets of fresh rhubarb tucked throughout, and a simple powdered sugar glaze that makes it look like it came straight from a bakery window.

This is not a complicated cake. It is a quick rhubarb cake recipe that comes together in about 20 minutes of hands-on time, making it perfect for both weekend baking projects and those weeknight moments when you just need something homemade on the counter.

Why This Easy Rhubarb Cake Works So Well

The secret to this simple rhubarb cake recipe is sour cream. It keeps the crumb incredibly moist and adds a subtle tang that plays beautifully against the tartness of the rhubarb. A full cup of sour cream might sound like a lot, but trust it. That richness is what separates a forgettable cake from one people ask about.

A few other things that make this recipe shine:

• Fresh rhubarb, cut into small pieces so it softens into the batter rather than sitting in large, watery clumps
• Cinnamon, just a teaspoon, which adds a warm background note without stealing the show
• Proper bundt pan prep, because nothing is more heartbreaking than a beautiful cake stuck in the pan

Chef's Tip: Grease every curve and groove of your bundt pan with softened butter, then dust with flour, tapping out the excess. A pastry brush helps you reach the intricate ridges. This step is non-negotiable for a clean release.

The Right Tools Make All the Difference

For a cake this beautiful, the pan really does matter. A quality heavy-gauge bundt pan conducts heat evenly and releases cleanly, giving you those gorgeous defined ridges. Using the right pan and a reliable stand mixer for creaming the butter and sugar properly are what take this from a good cake to a great one.

Tips for Working With Fresh Rhubarb

Rhubarb recipes for cake are some of the most rewarding because rhubarb is wildly underused in the baking world. Here is what to know before you start:

• Always discard the leaves. Rhubarb leaves are toxic and should never be eaten.
• No need to peel the stalks. Just trim the ends, rinse, and chop.
• Cut pieces small, around half an inch, so they distribute evenly and cook through inside the dense batter.
• Pat the rhubarb dry if it seems particularly wet after washing.

If you are working from a rhubarb cake mix recipe approach and want even more rhubarb flavor, you can increase the rhubarb to 3 full cups. The batter is sturdy enough to handle it.

What to Expect From the Batter

Do not panic when you see how thick this batter is. It is meant to be that way. The sour cream and butter create a batter that holds the rhubarb in suspension rather than letting it sink. Fold gently once the rhubarb goes in, just until it is distributed, and then get the batter straight into the pan.

Overmixing is the enemy of a tender crumb, so stop the mixer as soon as the flour disappears.

Chef's Tip: Tap the filled bundt pan firmly on the counter three or four times before baking. This knocks out hidden air pockets and gives you a more even rise.

Ready to bake? Here is the full step-by-step recipe:

Rhubarb Bundt Cake

This gorgeous Rhubarb Bundt Cake is tender, moist, and bursting with tart fresh rhubarb in every bite. A simple, easy rhubarb cake recipe that looks stunning and tastes even better.

Prep:20 mins

Cook:55 mins

Total:75 mins

Yield:12 servings

Cuisine:American

Yield: 12 servingsCalories: 318Protein: 4g

Carbs: 47gFat: 13gSat. Fat: 8gFiber: 1gSugar: 28gSodium: 210mg

Ingredients

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• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cups unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract, pure, not imitation
• 1 cups sour cream, full-fat, room temperature
• 2 1/2 cups fresh rhubarb, trimmed, cut into 0.5-inch pieces
• 1 cups powdered sugar, for glaze
• 2 tbsp milk, for glaze, add more as needed

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Generously grease and flour a 10- to 12-cup bundt pan, making sure to coat every crevice. Set aside.

2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until combined. Set aside.

3

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes until light and fluffy.

4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until each addition is incorporated. Do not overmix.

6

Using a rubber spatula, gently fold in the chopped fresh rhubarb until evenly distributed throughout the batter.

7

Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

8

Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean and the top is golden brown.

9

Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the wire rack and let it cool completely, at least 1 hour, before glazing.

10

To make the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Add more milk a teaspoon at a time until you reach a pourable but thick consistency.

11

Drizzle the glaze over the completely cooled cake. Let the glaze set for 10 minutes before slicing and serving.

Equipment

• 10 to 12-cup bundt pan
• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Rubber spatula
• Wire cooling rack
• Whisk
• Wooden toothpick or cake tester

Notes

Store leftover cake loosely covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw slices at room temperature before serving. For a make-ahead option, bake the cake a day in advance and add the glaze the day you plan to serve it. If fresh rhubarb is unavailable, frozen rhubarb works well. Thaw it and pat it completely dry with paper towels before folding it into the batter to avoid excess moisture.

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Serving, Storing, and Making It Your Own

This rhubarb bundt cake is stunning on its own with just the glaze, but a few finishing touches can make it even more special:

• A dusting of powdered sugar instead of the glaze for a more rustic, vintage rhubarb cake look
• Whipped cream or a scoop of vanilla ice cream alongside each slice for dessert
• A handful of sliced strawberries on the plate, because rhubarb and strawberry are a classic pairing for good reason

Leftovers keep beautifully. Store the cake covered at room temperature for up to two days, or refrigerate it for up to five days. Individual slices freeze well for up to three months, making this one of the most practical rhubarb recipes for cake lovers who want to enjoy the season long after the stalks are gone.