Print

Mini Rhubarb Bundt Easter Cakes

Mini Rhubarb Bundt Easter Cakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Mini Rhubarb Bundt Easter Cakes, a perfect balance of tart and sweet that embodies the essence of spring. These charming mini cakes are not only quick to prepare but also make for an impressive centerpiece at any gathering. With the vibrant taste of fresh rhubarb shining through every bite, they are an irresistible treat for both kids and adults alike. Whether enjoyed as a dessert, snack, or special breakfast item, these cakes promise to bring joy to your table. Plus, with their visually stunning presentation and easy preparation, you’ll be sure to impress your guests!

Ingredients

Scale
  • 200g fresh rhubarb, chopped
  • 200g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 100g unsalted butter, softened
  • 150g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120ml buttermilk

Instructions

  1. Preheat your oven to 180°C (350°F) and grease your mini bundt cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually mix in dry ingredients alternating with buttermilk until combined.
  6. Gently fold in chopped rhubarb.
  7. Spoon batter into prepared molds, filling them about three-quarters full.
  8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  9. Let cool for 10 minutes before transferring to a wire rack.
  10. Drizzle with glaze made from powdered sugar mixed with milk or lemon juice.

Nutrition

Find it online: https://www.tastydailyhome.com/mini-rhubarb-bundt-easter-cakes/