Rhubarb Bundt Cake

by Jun 15th, 2011 // Breakfast, Desserts, Veggie Friendly

Rhubarb Bundt Cake

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).

Rhubarb Bundt Cake

This fear runs deep. So deep that I bought 3x the amount of rhubarb I needed to make the Strawberry Rhubarb Crumb Cake 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.

Rhubarb Bundt Cake

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 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.

Rhubarb Bundt Cake

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

Rhubarb Bundt Cake

 

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3 Comments on “Rhubarb Bundt Cake”

  1. 1.) Kimberly Chapman
    June 15th, 2011

    My irrational fear of celery stems from the fact that it is gross and smells like fetid water.

    My irrational fear of rhubarb is that I don’t know how to cook with it, but your recipies are inspiring me to try. Hubby’s away next week and I’ll have to entertain the wee minion after I pick her up from summer camp so this might be a good thing to try. Thanks!

  2. 2.) Macki
    June 15th, 2011

    I’m too embarrassed to admit…and I lost count. WHy did you have to leave me the leftovers?! The hubby and I were literally sneaking slices until we both confessed our addiction to this cake. Then we fought for the last sliver!

  3. [...] In Oregon my mom’s best friend, Judi, is known around the valley for her cooking but her calzones and puffed pastry (she makes it from scratch, stretching it paper thin over the entire dining room table) put her on the map. Growing up my favorites were the calzones. We made the dough and selected ingredients from what seemed like a million options and cooked them up into all kinds of shapes and sizes (mine was roughly the size and shape of half a watermelon). I brought it home and shared it with my family, then continued to snack on it for days. Needless to say, calzones have a special place in my heart and I am very much looking forward to sharing this with my kids by making Rebecca’s Easy Calzone’s, with a side of Sprouted Mung Bean Salad and one of my favorite desserts, Rhubarb Bundt Cake. [...]

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