Rhubarb Bundt Cake

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 386 Calories

Ingredients

• ½ cup white sugar
• 2 teaspoons vanilla extract
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 pinch salt
• 1 ¾ cups white sugar
• 2 ½ cups all-purpose flour
• ½ teaspoon almond extract
• ¼ cup vegetable oil
• 1 ½ teaspoons baking powder
• 1 teaspoon lemon juice
• ½ cup unsalted butter, softened
• 1 ½ cups buttermilk, at room temperature
• 3 large eggs, at room temperature
• 2 ½ cups finely chopped rhubarb

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.

Step 2

Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.

Step 3

Whisk flour, baking powder, salt, and baking soda together in a small bowl.

Step 4

Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.

Step 5

Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.

Step 6

Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.