Strawberry Rhubarb Bundt Cake



  • 1 1/2 cups unsalted butter (room temperature)
  • 8 ounces  cream cheese (room temperature)
  • 2 1/4 cups granulated sugar
  • 1 tablespoon  vanilla extract
  • 6  large eggs (room temperature)
  • 3 cups all purpose flour
  • 3/4 teaspoon  baking powder
  • 1/2 teaspoon  salt
  • 1/3 cup strawberry yogurt
  • 1 cup fresh strawberries (coarsely chopped)
  • 1 cup rhubarb (sliced)


  • 4  ounces cream cheese (room temperature)
  • 1/4  cup  butter (room temperature)
  • 1  teaspoon  vanilla extract
  • 1 1/2  cups  powdered sugar


  • Preheat oven to 325 degrees. Generously grease a 10-12 cup bundt pan with shortening, then dust with flour. (Or use our cake release  .)
  • In the bowl of your mixer, cream together butter, cream cheese, and sugar until light and fluffy.
  • Add eggs and vanilla and beat on medium speed for an additional 4 minutes.
  • In a medium sized bowl, combine flour, baking powder, and salt.
  • Add half of the flour mixture to the butter mixture mixing until just combined.
  • Stir in yogurt, then stir in remaining flour mixture. Mix just until combined.
  • Fold the strawberries and rhubarb into the batter.
  • Spoon batter into bundt pan.
  • Bake for 60-65 minutes or until a knife is inserted and comes out clean.
  • Cool pan for 10 minutes, then invert onto serving dish to cool completely.
  • To make the cream cheese glaze, beat cream cheese and butter together until smooth. It is imperative that they be room temperature or glaze will be chunky.
  • Add vanilla extract and powdered sugar and beat until smooth.
  • Pour glaze over cooled cake and allow to set for 5 minutes.
  • Slice cake and serve!
  • Store cake in an airtight container at room temperature.

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