Rhubarb Bundt Cake
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!”
Ingredients Needed for Rhubarb Bundt Cake
3 eggs
1 ¼ cups of sugar
salt
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
- Add the eggs, 1 cup of sugar, and a dash of salt to a bowl. Mix until smooth using the hand mixer.
- Keep adding the vanilla extract, baking powder, vegetable oil, and milk. Mix some more.
- Add the flour and, again, mix until smooth.
- Pour the batter into a Bundt cake pan. Mix the rhubarb with the remaining sugar in a bowl, then add it into the pan.
- Bake for 35 minutes at 360⁰F/180⁰C.
In future recipes could you possibly have a recipe print on just one page and to have the picture included?
We’ll try to redesign our print mode. Thank you for your feedback.
Can you please share the amount of rhubarb in cups? Rhubarb stalks are not a standard size. Thank you!
Hi, Carolyn! 🎈 4 cups would be the right number.