Buttermilk Rhubarb Bundt Cake Recipe
If you’ve been searching for a delicious, moist cake that can be enjoyed any time of the year, look no further than this amazing buttermilk rhubarb bundt cake recipe. This amazing cake is filled with delicious, tart rhubarb and sweet, creamy buttermilk, creating a perfect balance of flavors that everyone is sure to enjoy. Whether you’re looking for a special dessert for a special occasion or simply a treat to enjoy with a cup of coffee, this cake is sure to be a hit.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced rhubarb
- ½ cup chopped walnuts
Instructions:
To begin, preheat the oven to 350 degrees Fahrenheit. Grease and flour a 12-cup Bundt pan and set aside. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined. Add the vanilla and mix until combined. Slowly add the dry ingredients, alternating with the buttermilk, and mix until all ingredients are incorporated. Fold in the rhubarb and walnuts. Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Enjoy!
Nutrition:
This delicious buttermilk rhubarb bundt cake is a great source of protein, carbohydrates, and healthy fats. One serving of this cake contains approximately 350 calories, 15 grams of fat, 37 grams of carbohydrates, 5 grams of dietary fiber, and 5 grams of protein. It also contains a good amount of calcium, iron, and potassium. This cake is a great dessert option for those looking to enjoy a sweet treat without overindulging.
Storage and Reheating:
This cake tastes best when served fresh, but can also be stored in an airtight container or wrapped in plastic wrap and stored at room temperature for up to three days. If you’d like to reheat the cake, simply place a slice onto a plate and reheat in the microwave for 15-20 seconds.
Variations:
This buttermilk rhubarb bundt cake can also be enjoyed in a variety of different ways. If you’d like to add a bit of sweetness to the cake, try sprinkling the top with a dusting of powdered sugar or drizzling with a bit of honey or maple syrup. If you’d like to add a bit of crunch, try adding chopped nuts or a sprinkle of granola. You could also top the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Serving Suggestions:
This delicious buttermilk rhubarb bundt cake is best served fresh, but can also be enjoyed with a variety of different toppings and accompaniments. Try serving this cake with a scoop of your favorite ice cream, a dollop of freshly whipped cream, or a pour of your favorite custard or pudding. If you’re looking for something a bit more savory, try serving this cake with a side of yogurt, a bit of crumbled cheese, or a drizzle of your favorite salad dressing.
Conclusion:
This delicious buttermilk rhubarb bundt cake is sure to be a hit with all of your family and friends. With its moist, flavorful cake and tart rhubarb, this cake is sure to be a crowd-pleaser. Enjoy this cake as a special dessert for a special occasion or simply as a treat to enjoy with a cup of coffee. Enjoy!
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