Rhubarb-Almond Bundt Cake

Pallet and Pantry
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
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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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
  • 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

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.
  • 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.
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  • Ruth11 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!

    • See 3 previous
    • Ruth11 Ruth11 on Jun 19, 2021

      Thanks for the help. The cake part turned out well. I'll try swirling my streusle in next time.

  • Pamela Knowles 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.