Individual Rhubarb Bundt Cakes are the perfect mix of a sweet cake and the tartness of rhubarb topped with a sweet rhubarb curd. I hope everyone enjoyed their Memorial Day weekend. The weather in Wisconsin was beautiful, I couldn’t have asked for better weather. I did spend some time in the kitchen but I also attended a birthday party for my 4 year old niece and almost 2 year old nephew. The party was outside and it’s always fun watching young kids play and entertain. My brother and sister-in-law, Dave & Kathy, are here from New Hampshire along with their daughter, Sarah, from Baltimore. When they come to town we always go out for fish, perch to be exact, because you can’t get a Wisconsin Fish Fry anywhere else! The other item they enjoy when in Wisconsin is cheese curds, deep fried to a golden brown and they go real well with the fish fry! This nice weather brings rhubarb fresh for the picking. I went and picked a bag full the other day. I froze some of it and the rest I used in today’s recipe, Individual Rhubarb Bundt Cakes. Moist, sweet lemon flavored bundt cake with tart rhubarb mixed in.
Enjoy!
Ingredients
- 1¼ cups plus 1 tbsp. flour, divided
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup, 1 stick, unsalted butter, softened
- ¾ cup plus 1 tbsp. sugar
- Zest of ½ lemon
- 2 eggs
- ¼ tsp. lemon extract
- ½ cup, minus 1 tsp. buttermilk
- 1½ cups chopped fresh rhubarb
- 1 jar, rhubarb or lemon curd
Instructions
- Heat oven to 350 degrees. Spray the bottom and sides of 4 1-cup mini bundt cake molds.
- In a large bowl, whisk together 1¼ cups flour, baking powder and salt.
- In the mixer, cream the butter, sugar and lemon zest until combined, about 2 minutes on medium speed. Add the eggs, one at a time, mixing after each one until combined. Add the lemon extract and mix until combined.
- Alternately mix in the flour mixture and buttermilk into the batter mixture, beginning and ending with the flour mixture, mixing after each addition on low speed.
- Toss chopped rhubarb with remaining 1 tablespoon flour. Stir half of the rhubarb into the batter.
- Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
- Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for 15 minutes. Remove the cakes from the pans and finish cooling on a wire rack.
- When ready to serve, spoon some of the curd into the center of the cake.
Cake Batter
Add rhubarb to the top of the batter.
Bake until golden.
Makes 4 individual cakes.
Rhubarb Curd really takes this cake over the edge.
Beautiful colors.
Get some curd with each bite.
Adapted from Girl Versus Dough
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