Rhubarb Bundt Cake







A recipe allowed in a / diet.

We deem this sweet treat as a special one and we’re not the only ones in doing so. Indeed, people should use the sour-sweet mineral and vitamin-rich rhubarb stalks more often (no leaves allowed!). Here, we included it into a Bundt cake. The result was “wow!”

Nutritional Chart

Calories: 353 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 18 g
  • 41 g

Ingredients Needed for Rhubarb Bundt Cake

3 eggs
1 ¼ cups of sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
⅓ cup vegetable oil
⅔ cup milk
1 cup flour
5 rhubarb stalks, chopped

How to Make Rhubarb Bundt Cake

  1. Add the eggs, 1 cup of sugar, and a dash of salt to a bowl. Mix until smooth using the hand mixer.
  2. Keep adding the vanilla extract, baking powder, vegetable oil, and milk. Mix some more.
  3. Add the flour and, again, mix until smooth.
  4. Pour the batter into a Bundt cake pan. Mix the rhubarb with the remaining sugar in a bowl, then add it into the pan.
  5. Bake for 35 minutes at 360⁰F/180⁰C.

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8 thoughts on “Rhubarb Bundt Cake”

  1. Can you please share the amount of rhubarb in cups? Rhubarb stalks are not a standard size. Thank you!

    1. Hi, our Bundt pan is kind of special, as it has 10 inches in diameter and only 3 inches in height.

  2. My rhubarb is already sliced and frozen. Approximately how many cups would five stalks of rhubarb be?

    And, should frozen rhubarb be room temperature before adding to batter?

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