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Strawberry Rhubarb Bundt Cake

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This Strawberry Rhubarb Cake is amazing.  Theres’s no other way to describe it…it’s tender and full of delicious strawberry and rhubarb flavour!

I finally got my hands on some rhubarb!!  Last spring my rhubarb was amazing and I had more than I needed, but this spring we accidentally removed it when we took apart our garden!  Sad face.  So when spring rolled around here with my rhubarb craving in full force I went on a grocery store hunt for it and came up empty handed…until I finally spied some this weekend, so I bought almost every stalk.  I had to though, I needed to make a rhubarb cake, this rhubarb Bundt cake in fact!

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Do you love rhubarb?  I am realizing that a lot of people don’t even know what rhubarb is or how to use it which I find kind of shocking.  I think I must just take rhubarb for granted because I’ve had it all my life…coming from a family of farmers and gardeners, rhubarb was always around, big giant plants that never got used up because of the sheer volume.  Oh how I would love that…

Strawberry Rhubarb Bundt Cake {A Pretty Life}

Bundt Cakes are the Best!

Anyway, I’ve been wanting to make a Bundt cake with rhubarb for ages, and this weekend I finally got around to making one, and I’m thrilled at how it turned out!  For all of my vanilla Bundt cake recipes, I use basically the same base recipe and just tweak it for which ever flavour I am making at the time.  For this particular cake I wanted to use strawberries, rhubarb and yogurt (ever since I made my Chocolate Bundt Cake with yogurt I won’t make them any other way.  The yogurt makes it so tender.)  This Strawberry Rhubarb Bundt Cake is on my spring must-make list from now on!

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Strawberry Rhubarb Bundt Cake Recipe Tips

  • Use an 8 cup Bundt pan.
  • Use a thick yogurt, like Greek or Balkan yogurt.  Sour cream would work as well. 
  • Prep your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan.
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Strawberry Rhubarb Bundt Cake

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★★★★★

4.5 from 6 reviews

Use an 8 cup Bundt pan.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 cake 1x

Ingredients

Scale

Strawberry Rhubarb Mix:

  • 1 1/2 cup chopped rhubarb
  • 1/2 cup chopped fresh strawberries
  • 1/2 tsp cinnamon
  • 1/4 cup granulated sugar

Vanilla Cake:

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 cup yogurt (a thick yogurt with the consistency of sour cream: Greek yogurt or Balkan yogurt)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prep your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
  3. In a bowl combine the chopped strawberries and rhubarb with the cinnamon and sugar. Set aside.
  4. In another bowl, using a mixer, cream together the butter and sugar.
  5. Add the eggs, one at a time.
  6. Then add the vanilla.
  7. In a separate bowl, whisk together the flour and baking powder.
  8. In another bowl, mix together the milk and yogurt.
  9. To the butter mix, add 1/3 of the flour mix, then 1/2 the yogurt/milk mix. Repeat until all combined.
  10. Put clumps of the cake batter around the bottom of the pan, followed with the strawberry rhubarb mixture, and repeat until finished.
  11. Bake for 45 minutes.
  12. Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.

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Enjoy this cake on it’s own or with a scoop of vanilla ice cream.  So so good.

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For more strawberry rhubarb recipes, check these out!

Strawberry Rhubarb Recipes

Have a delicious day!

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41 Comments

    1. This is an absolutely phenomenal recipe… It is super moist and so flavorful. Found it on Yummly .

      The only change I made was converting to a 9 x 13 glass pan and changed baking time to 28-32 minutes.

      Thank you 🙂

      Reply

  5. What’s the unit of measurement of the yogurt here? The ingredients just say “3/4 yogurt”, I’m assuming that means 3/4 cup yogurt?

    Also, I have a lot of less thick yogurt on hand right now, but still want to use it because it’s highly perishable. I’m thinking of maybe compensating with using a bit of cream cheese or perhaps sour cream in replacement of some of the yogurt, is that a bad idea?

    Reply

    1. Hi! Yes that should be 3/4 cup of yogurt (I’ve fixed the recipe now). And yes you can absolutely top it up with sour cream – that would be better because it’s a bit more thick. Happy baking!

      Reply

  6. I made this today with fresh strawberries and rhubarb from the local farmers’ market. It was fluffy and light and pretty. I think next time I will do more strawberries, less rhubarb, as that rhubarb is tart of course and I couldn’t taste the berries as much as I would like. I wanted it sweeter, so I topped it with vanilla frosting. My 5 year old son enjoyed making it with me– he got to stir the sugar and fruit. Thank you for sharing!

    Reply

  7. Thanks for the recipe. I also love rhubarb grow it.so I’m always looking for something new to do with it.

    Reply

  8. I have frozen rhubarb from spring, could I use it frozen or should I thaw first? My concern is the amount of moisture it seems to drain when it thaws and if it will hurt the recipe. Also- only have raspberries and wanted to substitute for strawberries?

    Reply

    1. Hi Becky! I always worry about the moisture in rhubarb after thawing as well, so I would add it frozen! I’m not sure about the raspberry & rhubarb flavour combination, but rhubarb is amazing with almost everything! Good luck, and let me know how it turns out!

      Reply

  11. This recipe does look very pretty.
    Just a few notes: when you add sugar to fresh rhubarb moisture is drawn out. I wondered if I should add it to the cake. I decided not too as I was concerned it would add too much moisture. I used frozen strawberries but thawed them first. Again I was concerned about too much moisture. I dried them out before adding to the batter. Maybe you could give us some direction in terms of the moisture aspect.
    Additionally, no size was given for the bundt pan. I used a 10 cup pan and consequently the cake was not as high as I was hoping.
    It tastes very nice and I like the tartness.

    Reply

    1. Hi Pauline!
      Yes the sugar will draw out some moisture from the rhubarb, but I haven’t found it to be a problem with this recipe, as I don’t let the strawberry/rhubarb mixture sit for very long…maybe 10 minutes at the most.
      …
      For frozen strawberries, I think what you is fine, but if I was to use them, I likely wouldn’t thaw the berries first, I would just mix the strawberry/rhubarb/sugar mix at the last minute, right before adding it to the batter…so that the strawberries don’t have time to de-thaw fully and lose moisture.
      …
      Also, I use an 8 cup Bundt pan for this recipe.
      …
      Jo-Anna

      Reply

  12. Hi Pauline!
    I am about to try your Strawberry Rhubarb Loaf, by I notice you didn’t specify which size loaf pan should be used. Do you recommend the 8”x4”, or the 9”x5” loaf pan? Thank you for your help and your wonderful recipes!

    Reply

  17. 5 stars
    Delicious cake, and easy to make! My only question is… did you mean to say “8 cup Bundt pan”? I can find such a thing. Maybe a 6-cup Bundt? I just went with a 9″ square glass cake pan, and the baking time was perfect!

    ★★★★★

    Reply

  19. Hi – I’m interested in trying this recipe as I love strawberry/rhubarb desserts. However I haven’t had them for many years as I can’t have gluten, dairy, corn or soy products. So I’ve just avoided baking altogether. But with Covid 19, I’m getting back into it. I’m going to try and tackle this as a GF recipe. I want to try a substitute for the dairy products and thought of canned coconut milk as an option. Do you think this would work? I also usually substitute oil in place of butter (using 3/4 of the amount) in my baking and that seems to be ok. But I didn’t know what it would be like if I substitute both the butter and the yogurt. I’m going to give it a go but if you have any helpful suggestions, I’d greatly appreciate it.

    Reply

    1. Hi Billi! I haven’t substituted coconut milk in baking, so I’m not sure how it might affect the texture of the cake…it would also change the flavour. Same with the oil, I haven’t made that substitution before, but I do know you would definitely have to use less…like you mentioned 3/4 of the amount. Let me know how things go!

      Reply

  20. I’m excited to try this recipe!
    I’d like to sub maple syrup for the sugar. Any suggestions? I’m thinking I should reduce the yogurt/omit the milk?

    Reply

    1. Hi Karen! I’m not too sure as I don’t really bake with maple syrup. BUT, I did find this on a maple syrup website, which may help:

      “To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. When it comes to baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.”

      Reply