Rhubarb bundt cake is a soft bundt cake filled with tart rhubarb, a sweet cinnamon allspice swirl and topped with a cream cheese glaze.
Rhubarb Bundt Cake
This rhubarb Bundt cake has tart rhubarb paired with a sweet cinnamon and allspice swirl and finished with a delicious cream cheese glaze. Rhubarb is traditionally ready to harvest in the spring here in the Midwest (it survives our harsh winters!) and is great for freezing. I typically have my freezer full of chopped rhubarb, so I can bake with it all year round. Even though rhubarb is classified as a vegetable, it requires a lot of sugar or to be paired with something sweet to offset its tartness. That is why it is a great ingredient in pies, desserts and cakes like this rhubarb Bundt cake.
How to Make Rhubarb Bundt Cake
To make this rhubarb Bundt cake, first you need rhubarb. You can use fresh rhubarb if it’s in season or use frozen. If using frozen, you will need to completely thaw the rhubarb first and drain off the extra liquid after it has thawed.
Ingredients
- Unsalted butter
- Granulated sugar
- Dark brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground allspice
- Ground cinnamon
- Buttermilk
- Rhubarb, fresh or frozen
- Powdered sugar
- Cream cheese
- Water
In a large mixing bowl or the bowl of a stand mixer, use a mixer to cream the butter with 1 cup of the granulated sugar and the brown sugar until light. Add in the egg and the vanilla extract. In a separate mixing bowl, sift or whisk the all-purpose flour, baking soda, salt 1/4 teaspoon of the allspice and 1 teaspoon of the cinnamon. Alternate adding the sifted dry ingredients to the batter with the buttermilk, beginning and ending with the dry ingredients; only mix until just combined after each addition. Fold in the chopped rhubarb.
Spread 2/3 of the batter into a well-greased Bundt pan. Combine the remaining sugar, allspice and ground cinnamon. Sprinkle on top of the batter in the Bundt pan; add remaining batter over the top of the sugar mixture. Bake for 1 hour at 350°F, or until a toothpick inserted in the middle of the cake comes out clean.
Leave cake in Bundt pan 10-15 minutes, then release cake onto a wire rack to cool completely. Once cooled, combine the glaze ingredients of powdered sugar, cream cheese, a pinch of cinnamon and add enough water to make a thick glaze. Drizzle over cake before serving.
Tips for Rhubarb Bundt Cake
- Store cake in an airtight container up to 72 hours
- If using frozen rhubarb, thaw completely and drain off any extra liquid
- Freeze cake in an airtight container up to 45 days
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Want more rhubarb recipes? Check out these recipes:
Rhubarb Bundt Cake
Equipment
- Bundt cake pan
- mixing bowls of various sizes
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 1/3 cup granulated sugar, divided
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice, divided
- 2 teaspoons ground cinnamon, divided
- 1 cup buttermilk
- 2 cups fresh or frozen chopped rhubarb * see notes if using frozen
Glaze
- 2 cups powdered sugar
- 2 oz cream cheese, softened
- pinch of cinnamon
- 2-3 teaspoons water
Instructions
- In a large mixing bowl or the bowl of a stand mixer, use a mixer to cream the butter with 1 cup of the granulated sugar and the brown sugar until light.
- Add in the egg and the vanilla extract.
- In a separate mixing bowl, sift or whisk the all-purpose flour, baking soda, salt 1/4 teaspoon of the allspice and 1 teaspoon of the cinnamon.
- Alternate adding the sifted dry ingredients to the batter with the buttermilk, beginning and ending with the dry ingredients; only mix until just combined after each addition. Fold in the chopped rhubarb.
- Spread 2/3 of the batter into a greased Bundt pan. Combine the remaining sugar, allspice and ground cinnamon. Sprinkle on top of the batter in the Bundt pan; add remaining batter over the top of the sugar mixture.
- Bake for 1 hour at 350°F, or until a toothpick inserted in the middle of the cake comes out clean.
- Leave cake in Bundt pan 10-15 minutes, then release cake onto a wire rack to cool completely.
- Once cooled, combine glaze ingredients and add enough water to make a thick glaze. Drizzle over cake before serving.
Notes
- If using frozen rhubarb, thaw completely and drain off any extra liquid
- Store cake in an airtight container up to 72 hours
- Freeze cake in an airtight container up to 45 days
- Makes 12 large servings or 16 small servings