This rich, moist cake is accented with bursts of fruity flavor from the rhubarb. Though my family and I love a tart rhubarb pie, the rhubarb aspect of this cake is much more subtle and sweet. So subtle that even those who claim to not like rhubarb will probably love this cake. The Bundt pan creates a festive style with its fancy shape, and the delicious flavor goes beautifully with coffee, tea, or on a hot day, iced tea.
The recipe for Rhubarb Bundt Cake is based on one I found in the cookbook Hollyhocks & Radishes by Bonnie Stewart Mickelson. I love this cookbook for its seasonal recipes that celebrate locally grown produce from Michigan’s Upper Peninsula. Rhubarb Bundt Cake is quite easy to put together and while it bakes, you can do all the other things you need to do. Because I know you have a lot of things to do, as I certainly do!
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