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+ servings

Strawberry rhubarb buttermilk cake

Course Dessert
Keyword bundt cake, buttermilk, rhubarb, strawberry
Prep Time 25 minutes
Cook Time 45 minutes
Cool in pan 30 minutes
Total Time 1 hour 10 minutes
Servings 10 people


  • 1 cup chopped rhubarb small bite-sized
  • 1 cup of chopped strawberries
  • 3 tablespoon sugar
  • cup of oil
  • cup sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup buttermilk


  • Preheat oven to 350 and grease a 10-cup bundt pan and lightly flour.
  • In small bowl toss the rhubarb and the three tablespoons of sugar and a tiny sprinkle of lemon juice (if you have it - if you don't it is NO BIG DEAL, I like acid with my fruit but it is def not necessary and it is not a measurable amount so it is not even in the ingredient list).
  • In the large bowl of an electric mixer beat together the eggs, oil and sugar for about seven minutes with the paddle attachment - it will get nice and large and fluffy.
  • In a separate bowl mix whisk together the flour, salt, and baking soda.
  • Add the dry ingredients, alternating with the buttermilk into the egg and oil mixture mixing until just combined. Make sure not to over mix it.
  • Bake in the middle of the oven for about 45 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan a minimum of 30 minutes and then invert onto cooling rack. I dust with powdered sugar to serve, but you bet your ass this would be awesome with sweetened whipped cream and a few fresh strawberries sprinkled on top.