Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup

Ingredients

Cake:

  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 vanilla bean, split with the seeds scraped out
  • 1 cup sour cream
  • 2 cups finely chopped rhubarb

Syrup:

  • 1 1/2 cup water
  • 1 1/2 cup sugar
  • 3 cups chopped rhubarb

Instructions

  1. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a mixer, beat the softened butter until creamy (about 2 minutes).
  3. Gradually add in the sugar and beat until light and fluffy (about 3 minutes).
  4. Add in one egg at a time, beating for 30-40 seconds after each addition. Scrape down the bowl as needed.
  5. Beat in vanilla bean.
  6. Finally, alternately add the flour mixture (three additions) and the sour cream (two additions).
  7. In a greased and floured bundt pan (or angel food cake pan), scoop half the batter, spreading with a spatula.
  8. Sprinkle with the two cups of finely chopped rhubarb.
  9. Top with the remainder of the batter and smooth with spatula.
  10. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes.
  12. Invert the cake on a cooling rack then place the cooling rack over a baking sheet.

Syrup:

  1. While the cake is baking, combine the water, sugar and three cups rhubarb in a pot over medium heat.
  2. Bring to a boil then reduce heat and simmer for 20 minutes.
  3. Pour the cooked liquid into the bowl of a food processor or blender and process until smooth.
  4. When the cake is hot from the oven, use a pastry brush and coat the outside with the syrup. Allow to soak in and then reapply.
  5. Let the cake cool.