Description
A delightful and moist cake featuring a beautiful swirl of rhubarb and raspberry, topped with a sweet glaze.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 12 ounces)
- 1 cup fresh raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup full-fat sour cream, room temperature
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon raspberry puree (optional, for color and flavor)
Instructions
- Prepare the rhubarb raspberry ripple by combining chopped rhubarb, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat for 5-7 minutes until softened.
- Remove from heat; fold in raspberries, vanilla extract, and salt. Allow to cool completely.
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in extracts.
- Add the flour mixture alternately with sour cream until just combined.
- Spoon 1/3 of the batter into the bundt pan; add half the fruit mixture. Follow with more batter, remaining fruit, and top with final batter.
- Use a knife to create marble swirls in the batter.
- Bake for 45-55 minutes or until a skewer comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack.
- Prepare glaze by whisking together powdered sugar, milk, vanilla, and raspberry puree. Drizzle over cooled cake.
- Allow glaze to set for at least 20 minutes before slicing and serving.
Notes
- Ensure the bundt pan is well-greased to prevent sticking.
- For a more pronounced raspberry flavor, use additional raspberry puree in the glaze.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg