Rhubarb Bundt Cake
Description
This rhubarb Bundt cake recipe uses buttermilk and features vanilla and a hint of almond flavor with a layer of homemade rhubarb jam from fresh rhubarb.
Ingredients
•
2 1/2 cups finely chopped rhubarb
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1/2 cup white sugar
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1 pinch salt
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1 teaspoon lemon juice
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2 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1 3/4 cups white sugar
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1/2 cup unsalted butter, softened
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1/4 cup vegetable oil
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3 large eggs, at room temperature
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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1 1/2 cups buttermilk, at room temperature
Directions
1
Simmer rhubarb, ½ cup sugar, and 1 pinch salt in a saucepan over medium heat until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Off heat, stir in lemon juice. Chill jam in the refrigerator.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
3
Whisk flour, baking powder, ¾ teaspoon salt, and baking soda together in a small bowl.
4
Beat 1 ¾ cups sugar, butter, and oil together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; beat mixture on medium-high speed until batter has lightened in color, about 3 minutes more. Beat in vanilla and almond extracts. Add flour mixture in 2 batches, alternating with buttermilk, mixing batter until just combined after each addition.
5
Pour ½ batter into the prepared pan; spread rhubarb jam over batter. Dollop remaining ½ batter over jam; smooth into an even layer.
6
Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 30 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan; invert to release cake onto the rack. Cool.