Buttermilk Rhubarb Bundt Cake with Sauce
Indulge in the sweet-tart perfection of a Buttermilk Rhubarb Bundt Cake with Sauce, a dessert that seamlessly blends rustic charm with elegant flavors. This cake features tender bites of fresh rhubarb folded into a rich, buttery batter, perfectly balanced by the tangy creaminess of buttermilk. Baked to golden perfection in a Bundt pan, it’s dusted with powdered sugar for a classic finish. What truly sets this recipe apart is the luscious vanilla sauce, made with butter, cream, and a hint of pure vanilla, creating an irresistible companion to each slice. Easy to prepare and perfect for spring or any special occasion, this rhubarb Bundt cake is your next go-to showstopper.
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Recipe Information
Ingredients
- 300 g Granulated sugar
- 170 g Unsalted butter (softened)
- 3 pcs Large eggs
- 2 tsp Pure vanilla extract
- 300 g All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Buttermilk
- 300 g Fresh rhubarb (chopped into 1/2-inch pieces)
- 2 tbsp Powdered sugar (for dusting)
- 60 g Unsalted butter (for sauce)
- 100 g Granulated sugar (for sauce)
- 0.5 cup Heavy cream
- 1 tsp Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or nonstick baking spray. Lightly dust with flour and tap out excess.
In a large mixing bowl, cream together the granulated sugar and softened butter using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until the batter is smooth.
Gently fold in the chopped rhubarb until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to eliminate any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Bundt pan from the oven and let the cake cool in the pan for 10-15 minutes. Carefully invert the cake onto a wire rack and let it cool completely.
While the cake cools, make the vanilla sauce. In a small saucepan, melt the butter over medium heat. Add the granulated sugar and whisk until it begins to dissolve.
Slowly whisk in the heavy cream and continue cooking for 2-3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
Dust the cooled cake with powdered sugar and slice into individual servings. Drizzle each slice with warm vanilla sauce before serving.
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.9 g | 326% | |
| Saturated Fat | 152.3 g | 762% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1209 mg | 403% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 674.2 g | 245% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 431.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 713 mg | 55% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
