Rhubarb Bundt Cake
This stunning Rhubarb Bundt Cake is tender, moist, and bursting with tart fresh rhubarb in every slice. An easy rhubarb cake recipe that looks impressive but comes together with simple pantry staples.
The Rhubarb Cake You'll Want to Bake Every Spring
If rhubarb season sends you straight to the farmers market with a canvas bag and big plans, this Rhubarb Bundt Cake was made for you. It is tender and buttery with a tight, moist crumb, and those bright pink pieces of fresh rhubarb baked right into the batter bring a lovely tartness that keeps every bite interesting. A simple vanilla glaze draped over the top makes the whole thing look like it came from a proper bakery.
This is the kind of vintage rhubarb cake recipe that feels timeless. It is not fussy, it feeds a crowd, and it is equally at home on a Sunday brunch table or as a weeknight dessert with a scoop of vanilla ice cream on the side.
Why This Simple Rhubarb Cake Recipe Works
A lot of rhubarb cake recipes easy to find online skip an important step: the sour cream. It is the secret to why this cake stays so moist for days after baking. The slight tang of the sour cream also complements the tartness of the rhubarb beautifully, creating a flavor balance that is far more complex than the short ingredient list suggests.
A few other things that make this quick rhubarb cake recipe stand out:
- Fresh rhubarb adds juicy, tart pockets throughout every slice
- A warm hit of cinnamon ties the whole flavor profile together
- The Bundt shape means no frosting required. The glaze alone is stunning
- No special techniques needed. If you can cream butter and sugar, you can make this cake
Chef's Tip: For the most vibrant color and best texture, look for rhubarb stalks that are deeply red and firm. The redder the stalk, the more beautiful the pops of color in your finished cake.
Choosing the Right Tools and Ingredients
Using a good quality Bundt pan with a non-stick coating makes all the difference between a cake that releases cleanly and one that comes out in pieces. The right pan, a reliable mixer, and pure vanilla extract rather than imitation are small investments that show up clearly in the final result.
Fresh vs. Frozen Rhubarb: What to Use
Fresh rhubarb is ideal when it is in season, typically from late spring through early summer. Look for firm, crisp stalks and always discard the leaves, which are not edible.
Outside of rhubarb season, frozen rhubarb is a perfectly acceptable swap in this rhubarb cake recipe with fresh rhubarb swapped out. The key is to fold frozen pieces directly into the batter without thawing them first. Thawed rhubarb releases a lot of liquid and can make your batter too wet.
If you are working with rhubarb that is on the more tart side, toss the cut pieces in a tablespoon of sugar and let them sit for a few minutes before folding them in. This softens the sharpest edges of the tartness without losing that signature rhubarb flavor.
Tips for a Perfect Bundt Cake Every Time
The most common issue with any Bundt cake is sticking, and it is completely avoidable with a little extra attention at the start.
- Grease every ridge of the pan using a pastry brush and softened butter, then dust lightly with flour
- Do not skip the cooling time in the pan. A full 15 minutes allows the cake to firm up before inverting
- Tap the pan gently after filling to release trapped air bubbles before baking
- Test early by checking with a skewer at the 50-minute mark. Ovens vary and this cake is at its best when it is just baked through
Warning: Resist the urge to invert the cake too early. If the cake is still too warm, it may break apart. Wait the full 15 minutes.
Ready to fill your kitchen with the most wonderful spring aroma? Here is the full recipe:
Rhubarb Bundt Cake
This stunning Rhubarb Bundt Cake is tender, moist, and bursting with tart fresh rhubarb in every slice. An easy rhubarb cake recipe that looks impressive but comes together with simple pantry staples.
Ingredients
- 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 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract, pure, not imitation
- 1 cup sour cream, full-fat, room temperature
- 2 1/2 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1 cup powdered sugar, for glaze, sifted
- 2 tbsp whole milk, for glaze, add more for desired consistency
Instruction
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.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.
In a large bowl using a hand mixer or a 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.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Reduce the mixer speed to low. Add the dry flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until each addition disappears. Do not overmix.
Using a rubber spatula, gently fold the chopped fresh rhubarb into the batter until evenly distributed.
Pour and spread the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 50 to 58 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean with just a few moist crumbs.
Allow the cake to cool in the pan on a wire rack for exactly 15 minutes. Then carefully invert the cake onto the wire rack and allow it to cool completely before glazing, about 1 hour.
Once the cake is fully cool, whisk together the sifted powdered sugar and milk in a small bowl until a smooth, pourable glaze forms. Add milk one teaspoon at a time to reach your desired consistency.
Drizzle the glaze generously over the top of the cooled cake, letting it run naturally down the sides. Slice and serve.
Equipment
- 10 to 12-cup Bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
- Wooden skewer or toothpick
- Small bowl and whisk (for glaze)
Notes
Serving and Storing Your Rhubarb Bundt Cake
This cake is lovely served at room temperature with a drizzle of the vanilla glaze and a dusting of powdered sugar. For a more indulgent dessert, serve warm slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Leftovers keep well covered at room temperature for 2 days or refrigerated for up to 5 days. One of the best things about this rhubarb recipes cake is that the flavor deepens overnight, making day-two slices arguably even better than the first.
If you want to get ahead, the fully cooled and unglazed cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap, then in foil. Thaw overnight at room temperature and add the glaze fresh before serving.
