Rhubarb Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You'll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
• In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
• Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
• In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
• Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
• Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
• While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.

Steps:

• Make the cake:
• Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
• Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
• Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
• Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
• Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
• Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50-60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
• Make the rose glaze:
• Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.
• Decorate the cake:
• Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.
• Do Ahead
• Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.

Steps:

• Preheat oven to 350°.
• Butter a 10-cup Bundt pan.
• Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
• Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
• Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
• Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
• Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
• Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
• Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
• Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
• Glaze-whisk the powdered sugar, lemon juice, and butter together.
• The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
• Spread glaze over the cake as soon as you remove the cake from the pan.
• Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

Steps:

• Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
• In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
• Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
• Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
• Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.