Rhubarb Bundt Cake
Have I told you about my irrational fear of rhubarb? It’s really more a fear of celery with some kind of weird transference thing happening where I think rhubarb is basically the red headed cousin of celery. They look so much alike! My fear of celery is not unfounded. It must be sauteed until SOFT, unless you want to spend 1 full hour picking all of the crunchy celery out of your Thanksgiving stuffing before dinner (True story).
This fear runs deep. So deep that I bought 3x the amount of rhubarb I needed to make the Strawberry Rhubarb Crumb Cake [1]I told you about last week. To my complete amazement, after much trepidation, the rhubarb in the crumb cake turned out deliciously soft and tart. No crunch. No stringy bits.
With 6 leftover stalks of rhubarb in the fridge and a bit of nervous energy, I decided we’d embark on a rhubarb bundt adventure with the hopes of bringing a nice cake to Macki’s [2] backyard BBQ. WHAT WAS I THINKING? I mean, I thought I’d gotten over this fear but I held my breath the entire time it was cooking. I even considered showing up empty handed to save myself the embarrassment.
On the way out the door my kid asked / reminded me to bring the cake (damn!) so I packed it up in a bakery box and headed out. It turns out that I’ve really misjudged. I’m now 2 for 2 with rhubarb… celery can kiss my [rhubarb] bundt!
Rhubarb Bundt Cake
Prep Time: 15 mins Cooking Time: 40 to 50 mins
Ingredients:
1 cup lowfat vanilla yogurt
1/2 cup butter
1/4 cup canola oil
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 cup diced rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
2 tablespoons ground cinnamon
1/4 cup brown sugar
1 teaspoon powdered sugar mixed with 1/2 teaspoon cinnamon
1. Preheat oven to 400 degrees. Grease and flour a 10 inch bundt pan.
2. Mix together the brown sugar, cinnamon and diced rhubarb and set aside.
3. Whisk together flour, baking soda and baking powder. Set aside.
4. Cream white sugar and butter until light and fluffy then add eggs one at a time and beat until well blended. Add vanilla and yogurt and oil and beat well.
5. Add the flour mixture to the batter and mix until just blended.
6. Fold in the rhubarb and pour batter into the bundt pan.
7. Pick the pan up an inch off the counter and let it drop back onto the counter so everything settles in.
8. Bake at 400 degrees for 10 minutes and then lower heat to 350 degreesand bake for an additional 30 to 40 minutes or until skewer inserted into the center comes out clean. Don’t over bake!
9. Remove from oven and let cool for 15 minutes. Flip over onto a serving dish and dust with powdered sugar and cinnamon combination.
Makes: 10 to 12 servings
Article printed from Cooking with My Kid: https://cookingwithmykid.com
URL to article: https://cookingwithmykid.com/breakfast/rhubarb-bundt-cake/
URLs in this post:
[1] Strawberry Rhubarb Crumb Cake : https://cookingwithmykid.com/breakfast/strawberry-rhubarb-crumb-cake/
[2] Macki’s: https://cookingwithmykid.com/author/macki/
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