Rhubarb Bundt Cake

This is such a great take-along dessert for a picnic! It travels (and freezes) perfectly and you can slice it when you get there...or slice in advance and package in sandwich bags. Either way, it's a lovely cake. I felt it needed a little bit of decorative frosting, so boiled some rhubarb in a little water until it fell apart, then pressed it through a sieve. Mixed in some confectioners sugar and there you have it: a slightly pink frosting.

Rhubarb Bundt Cake
Adapted from Pastry Affair

Ingredients:
2 cups (240 grams) rhubarb, cut into 1/2-inch pieces 
1 1/2 cups  granulated sugar, divided 
1/2 cup butter, room temperature 
3 large eggs 
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract) 
1/3 cup sour cream 
1/2 teaspoon salt 
1 1/2 cups all-purpose flour

Method: 
Preheat oven to 350 degrees F . Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. It needs to hold its shape. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.


Serve warm or room temperature.