Rhubarb Bundt Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Simmer rhubarb, ½ cup sugar, and 1 pinch salt in a saucepan over medium heat until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Off heat, stir in lemon juice. Chill jam in the refrigerator.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk flour, baking powder, ¾ teaspoon salt, and baking soda together in a small bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat 1 ¾ cups sugar, butter, and oil together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; beat mixture on medium-high speed until batter has lightened in color, about 3 minutes more. Beat in vanilla and almond extracts. Add flour mixture in 2 batches, alternating with buttermilk, mixing batter until just combined after each addition.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pour ½ batter into the prepared pan; spread rhubarb jam over batter. Dollop remaining ½ batter over jam; smooth into an even layer.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 30 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan; invert to release cake onto the rack. Cool.'}

📊 Nutrition Facts

Per serving (12 servings total)