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Recipe Detail Page
Rhubarb Raspberry Bundt Cakes
Spring 2014
These individual Bundt cakes, layered with roasted rhubarb and fresh raspberries, are perfect for spring. With its lovely pink hue from top to bottom, Ontario hot-house rhubarb works best. The cakes have a generous amount of fruit and are best eaten the day they are made. The centres just cry out for softly whipped cream, of course.
Makes 8 small cakes
ROASTED RHUBARB RASPBERRY COMPOTE
½ cup (125 mL) sugar
½ vanilla bean
1 lb (500 g) trimmed rhubarb
½ pint (240 mL) fresh raspberries
3 tbsp (45 mL) raspberry jam
CAKE BATTER
Melted butter and all-purpose flourfor preparing the pan
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter,at room temperature
½ cup (125 mL) sugar
1 tsp (5 mL) finely grated orange rind
2 eggs, at room temperature
1 tsp (5 mL) vanilla extract
½ cup (125 mL) milk, at room temperature
Icing sugar for dusting
Lightly sweetened whipped cream for serving
1 Preheat oven to 350°F (180°C).
2 Place sugar in 9 x 13-inch (3-L) baking dish. Split vanilla bean lengthwise and scrape seeds into sugar. Add vanilla pod and rub sugar and vanilla together.
3 Cut rhubarb into ½-inch-thick (1-cm) pieces. Add to sugar and toss to combine.
4 Bake for 25 minutes or until rhubarb is tender but holds its shape. Cool completely. (Rhubarb can be prepared 1 to 2 days in advance and refrigerated. Bring to room temperature before proceeding.)
5 Just before preparing cake batter, strain rhubarb, reserving syrup. Combine rhubarb with fresh raspberries and raspberry jam, tossing gently just to combine.
6 Brush inside of a mini Bundt pan (see Tip below) with a thin layer of melted butter. Dust with all-purpose flour, invert pan, and tap out excess flour.
7 Sift together flour, baking powder and salt, and set aside.
8 Cream the butter in an electric mixer using the paddle attachment. Gradually add sugar and beat for about 5 minutes until pale and fluffy, stopping to scrape the bowl once or twice. Add orange rind and beat to combine.
9 Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat to combine.
10 On low speed, add dry ingredients alternately with milk, beginning and ending with the dry, beating just until smooth.
11 Spoon batter into each cavity just to cover the bottom. Top with rhubarb-raspberry compote and then more batter. Spread smoothly (each should be about half full).
12 Bake at 350°F (180°C) for 25 minutes or until the cakes are golden and just beginning to pull away from the sides of the pan.
13 Allow to cool for 10 minutes, then invert onto a cooling rack.
14 Just before serving, dust cakes with icing sugar. Place onto individual serving plates, and using a piping bag fitted with a star tip, pipe lightly sweetened whipped cream in the centre. Spoon reserved rhubarb syrup around plate.
Makes 8 small cakes
TIP If you have only one mini Bundt pan that holds 6 cakes, clean and dry it after baking. Grease and flour it again before baking the remaining batter.
