John Myers
Rhubarb Bundt Cake
The perfect rhubarb bundt cake recipe with a picture and simple step-by-step instructions.
- 500 g Fresh rhubarb
- 250 g Soft butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 6 Free range eggs
- 450 g Flour
- 1 packet Baking powder
- 100 g White couverture
- 1 teaspoon Neutral oil
- Wash the rhubarb and cut into small cubes.
- Put the softened butter in a bowl and beat until creamy. Add sugar, vanilla sugar and a pinch of salt and stir in. Now gradually stir in the eggs. Mix the flour with the baking powder and stir in two portions. Add the rhubarb cubes and fold into the batter.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Now place the cake in the (convection) oven preheated to 160 degrees and bake for about 60 minutes. (Stick sample) After the baking time, take it out of the oven, let it cool down in the tin for 20 minutes, turn it out onto a cake plate and let it cool down.
- Melt the couverture with the oil over a water bath and spread over the cooled Gugelhupf.
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