Rhubarb-Almond Bundt Cake

Rhubarb-Almond Bundt Cake

This simple super moist cake can be dressed up or down depending on the occasion. either way your friends and family are going to love it!

Hello, friends!

During this whole selling of our current home, packing, getting ready for a yard sale and LIFE…I’ve been trying desperately to keep up with the blog.

Because my friends, I truly LOVE it so much!

But just an FYI…I’m failing miserably.

My apologies, but I’m back today and I CAN NOT wait to share this new and SUPER delicious dessert recipe with you.

For those who have been following along, you know I’m a BIG fan of rhubarb. I’ve shared several recipes here on the blog, like my Strawberry Rhubarb Cobbler and Rhubarb Muffins!  And if you love rhubarb too, you can find more of my recipes at the end of this post.

But like I said, today I’m sharing a new recipe. Well, it’s actually a new-old recipe.

You see, I found the original recipe in one of my cookbooks years ago. The cake was made in a 9×13 pan and it was simple enough to make. And it was good. But that’s all. Just good.

So recently I took that original recipe and made some MAJOR adjustments to it. In fact, I even changed the pan I made it in. Because who doesn’t think a cake looks better in a bundt pan? I sure do. Simple or all fancied up, bundt cakes RULE!

The ingredients for this recipe are still pretty simple but I’ve definitely added a WOW factor that can’t be missed.

what you’ll need to make rhubarb almond bundt cake

• flour
• sugar
• eggs
• butter
• baking powder
• baking soda
• salt
• almonds
• buttermilk (if you don’t have buttermilk make some using milk+vinegar or lemon juice)(See note in the recipe on how)
• rhubarb
• cinnamon
• almond extract
• strawberries (optional)
• whipped cream(optional)

tools and equipment to make the cake:

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• Stand Mixer (or hand mixer)
• Measuring cups and spoons
• Glass measuring cup
• Bundt pan
• Spatula

how to make rhubarb almond bundt cake:

As I said, this recipe really couldn’t be more simple to put together.

But I do have a few tips so let’s get started.

1. Prepare your bundt pan! If you’ve ever made a bundt cake and had half or all of it to stick to the pan, you know how important this step is. TIP: I spray the inside of my bundt pan with non-stick spray and then I sprinkle in about 2 Tablespoons of flour and shake it around until it coats the entire inside of the pan.

2. Start with room temperature butter and eggs. It’s important to start by mixing the butter and sugar together and then adding the eggs until the batter becomes light and fluffy. I find it goes much quicker and more easily if the butter is softened and the eggs aren’t ice cold.

3. Alternately add the dry ingredients and the buttermilk to the batter until just combined.

4. Fold in the almonds and rhubarb.

5. Pour the batter into the bundt pan.

At this point, you could place the cake in a preheated 350° oven and let it bake. But then you’d be missing out on the first WOW factor I created for this delicious cake.

That’s right, my friends. STREUSEL! Cause you all know how much this gal LOVES her streusel. Only this time, because this is a bundt cake, the streusel is on the BOTTOM of the cake, not the top!

SAY WHAT??!!

LOL, I’ve got you curious now, don’t I? Yes, indeed. I add created a sweet crunchy streusel layer for this cake. And oh my goodness, friends! It is SO yummy and I can’t even put into words how it makes each and every bite of this moist cake OVER THE TOP scrumptious!

removing the cake from the pan

If you followed step one there shouldn’t be any issues removing the cake from your pan. But…sometimes, especially if your pan isn’t non-stick, the cake may be a bit stubborn and won’t budge. If so, turn the pan over (making sure you have a platter underneath) and gently tap on the bottom and sides of the pan. The cake should pop right out. Still won’t budge? Gently scrape around the outside edge of the cake and around the center tube with a wide butter knife or spatula.

 

As my favorite taste tester said,(Michael) the first time you bite into a slice of this cake it’s like a flavor explosion goes off in your mouth!

First, the cake is SO unbelievably, absolutely, moist that it literally melts in your mouth. But before it does you get that zippy tartness of the rhubarb which is the perfect complement to the sweet cake with just a hint of almond. And just when you think it can’t get any better you taste that sweet-crunchy streusel, and BAM!

The slice of cake is gone and you HAVE to have just one more.

As I mentioned at the beginning of the post you can serve this cake plain or fancy it up a bit as I did here by giving it a dusting of powdered sugar and sprinkling the top with more almonds. And if you want to make that Rhubarb-Almond Bundt cake even fancier, fill up the center with some fresh strawberries and a dollop of whipped cream!

Try this cake for your next  Sunday brunch or family gathering, and I guarantee you won’t have any leftovers!

I hope you enjoyed today’s recipe! If you’re looking for more rhubarb recipes you might want to check these out!

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Thank you so much for stopping by!