Rhubarb-Almond Bundt Cake

Name: Rhubarb-Almond Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 1/2 cup butter softened; 1/2 cup brown sugar; 1 cup white sugar; 2 eggs **room temperature; 2 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon almond extract; 1 cup buttermilk **see how to make homemade below; 2 cups rhubarb diced; 1/2 cup almonds sliced; 1 teaspoon cinnamon; 1/4 cup flour; 1/4 cup old-fashioned oatmeal; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; sliced almonds; powdered sugar to dust the top of the cake with; sliced strawberries; fresh whipped cream

by Pallet and Pantry

12 servings

1 hr

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!

Rhubarb-Almond Bundt Cake

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Recipe details

Yield 12 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the Cake

1/2 cup butter softened
1/2 cup brown sugar
1 cup white sugar
2 eggs **room temperature
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon almond extract
1 cup buttermilk **see how to make homemade below
2 cups rhubarb diced
1/2 cup almonds sliced
1 teaspoon cinnamon

Streusel

1/4 cup flour
1/4 cup old-fashioned oatmeal
1/4 cup brown sugar
1/2 teaspoon cinnamon

Additional ingredients for serving

sliced almonds
powdered sugar to dust the top of the cake with
sliced strawberries
fresh whipped cream

Instructions

Preheat oven to 350. Spray inside of a 9.5" bundt pan with non-stick spray. Sprinkle 2 Tablespoons of flour into the bottom of the pan and swirl around until completely coated. Set aside. Add the butter and sugars to a large mixing bowl. Beat together until smooth, add in the eggs. Beat until the batter becomes light and fluffy. Combine the flour, baking soda, baking powder, cinnamon, and salt. Pour in half of the dry ingredients and continue to mix while pouring in half of the buttermilk. Add in the remaining dry ingredients and then the buttermilk and mix until just combined. Fold in the rhubarb and almonds. Scoop the batter into the bundt pan evenly. Meanwhile, in a small bowl, combine ingredients for the streusel with a fork. Sprinkle the streusel over the batter. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes. Invert the cake onto a platter. Allow the cake to cool completely. Dust the cake with powdered sugar and sprinkle with more almonds. Serve with fresh strawberries and whipped cream. **Store cake in an air-tight container for up to 3-4 days or freeze.

Tips

If you don't have buttermilk you can make your own by adding one Tablespoon of vinegar or lemon juice to a glass measuring cup. Fill to the one-cup mark.
**Nutritional information can be found in my original post's recipe.

Comments

Ruth11 on Jun 17, 2021

I just made this cake. Should the streusle have baked in to the center? I put it on the top of the batter as per the directions and after baking when I turned it out of the pan, the streusle was dry and dumped all over. I thought perhaps it should have been added after half the batter was put in and then the rest added and baked. Help!

Like Reply
- See 3 previous
- Pallet and Pantry on Jun 17, 2021
  
  I’ve never had that issue. When I bake the cake the majority of the streusel bakes into the top of the cake and when I flip it over a small amount will fall off as is standard with any streusel covered baked good. It is a “crumble” topping after all. If the streusel doesn’t naturally meld in with the batter I would try “swirling” it with a knife. That usually helps when I make muffins! 😀
  
  Like
- Ruth11 on Jun 17, 2021
  
  So I should have put the streusle in the bundt pan first and then poured the batter in?
  
  Like
- Pallet and Pantry on Jun 19, 2021
  
  No. As the recipe calls for, I pour the batter in the pan and then sprinkle the streusel over the top.
  
  Like
- Ruth11 on Jun 19, 2021
  
  Thanks for the help. The cake part turned out well. I'll try swirling my streusle in next time.
  
  Like
Pamela Knowles on Jun 16, 2023

I got this almost identical recipe from my mother in law many years ago (tho we call it rhubarb coffee cake). Over the years, I have tweaked it and now use 3 cups of rhubarb and substitute yogurt instead of buttermilk. I also thoroughly mix a tablespoon of butter into the streusel topping and that helps keep the topping from being dry.

1 Reply

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