Rhubarb isn’t just for pie and it surely shouldn’t only be paired with strawberries. Kick things up a notch this rhubarb season by making my Rhubarb Cherry Bundt Cake! It’s moist, dense, tart, sweet, full of fruit and oh so delicious!
Are you tired of rhubarb yet? After baking this bundt cake, Strawberry Rhubarb Crumble, Raspberry Rhubarb Pie, and a Rhubarb Upside Down Cake I thought it might be a little bit of rhubarb overload? But then I thought… naw! Everyone loves rhubarb, right!?
This cake begins with fresh rhubarb soaking in sugar overnight accomplishing two things. First, it breaks down the sugars in the rhubarb making them softer and not as tough. Second, adding sugar allows the natural juices in the rhubarb to come out and makes a delicious rhubarb syrup which can be used in the cake or in other baking.
The cherries in this cake are a German brand and are a sweet black cherry. You could use any cherry in this cake, but I’d really suggest staying away from cherry pie filling or maraschino cherries. It’s really best with jarred or fresh.
The glaze on top adds the most delicious bit of sweet, tartness that accents the rest of the cake beautifully! My 15 year old daughter ate almost half this cake over the course of a week or so. After the first bite, she said, “Mom, sometimes you bake things and they’re so good I could just kiss you forever!” If that’s not a glowing recommendation for this cake… I don’t know what is!
If you’re looking for something unique to make with your rhubarb this summer, you must try this Rhubarb Cherry Bundt Cake!
- ½ lb fresh rhubarb cut into ½ in pieces
- ¾ cup granulated sugar
- 1 oz jar sweet black cherries in juice, strained with juice reserved
- 1 cup unsalted butter, room temperature
- 1¾ cup granulated sugar
- 3 large eggs
- 2½ cups + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup buttermilk
- ½ cup + 2 Tbsp reserved cherry juice
- 2-3 cups powdered sugar
- fresh squeezed lemon juice
- At least 24 hours before you plan to make this cake, toss the cut rhubarb in the sugar. Cover and refrigerate. The sugar will soften the rhubarb and create a syrup. When ready to make the batter, strain the rhubarb from the syrup and reserve it for later.
- Grease and flour a 10-cup bundt pan.
- Using a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition.
- In a measuring cup, stir together the cherry juice and buttermilk.
- In a large bowl, whisk together the flour, baking powder and salt.
- Add half the flour mixture to the bowl and mix on med-low until just combined. Add the milk/juice and mix until just combined. Finish adding the remaining flour, scrape the sides of the bowl and mix until just combined.
- In your prepared bundt pan, lay several pieces of rhubarb and cherries on the bottom. This will create a beautiful top for your cake. Toss the remaining rhubarb and cherries in 1-2 Tbsp flour and fold into the batter. Spoon the batter evenly into the pan and spread the top evenly.
- Bake for 45 minutes, rotate pan and bake another 15 minutes or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for about 30 minutes.
- Poke several holes into cake and drizzle or brush the ¼ cup rhubarb syrup over the cake. Allow it to sit another 10 minutes or so to let the syrup sink in.
- Invert the pan and the cake should slide out onto a wire rack to cool completely.
- Optional: Drizzle or brush more syrup over the top of the cake before glazing.
- In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, runny consistency. Add more sugar if it's too thin or more juice if it's too thick. When the cake is completely cool, pour the glaze over the top so some of it drips down the sides.
- Slice, eat and enjoy!