Go Back Email Link
–+ servings
rhubarb bundt cake

Rhubarb Bundt Cake

thetimelessbaker
Rhubarb bundt cake is soft bundt cake filled with tart rhubarb, with a sweet cinnamon allspice swirl and topped with a cream cheese glaze. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
2 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 402 kcal

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 

Nutrition

Serving: 1large sliceCalories: 402kcalCarbohydrates: 74gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 43mgSodium: 236mgPotassium: 144mgFiber: 1gSugar: 52gVitamin A: 378IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!