Because this yummy cherry rhubarb bundt cake makes 18 slices, to minimize the temptation to overindulge and practice mindful eating, freeze half to enjoy at a later date or when impromptu guests pop in.
Cherry Rhubarb Bundt Cake
- 2 cups all-purpose flour (or all-purpose gluten-free flour, if required)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canola oil (or soft butter)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup stewed rhubarb*
- 2/3 cup fresh or frozen cherries (thawed), pitted and chopped, well drained
- 3/4 cup icing sugar
- 1-2 drops coconut extract
- 2 Tbsp coconut milk or milk of choice
- Preheat oven to 350°F (175°C). Lightly grease and flour a 12-cup bundt pan.
- In a large bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, blend oil (or butter) and sugar until light and fluffy. Add eggs, vanilla and sour cream, beat well to blend. Add flour mixture and half the rhubarb. Blend well. Lightly fold in remaining rhubarb.
- Transfer half the batter into the bundt pan. Top with the chopped, drained cherries, keeping them in the centre, not touching the outside edge or the centre post of the pan. It will seem like a lot of cherries. Carefully cover with remaining cake batter.
- Bake in centre of the oven for 50-55 minutes or until top of cake is golden, springs back when touched lightly and toothpick inserted comes out clean. Allow cake to cool, then turn over to remove from pan.
- Glaze: If desired, drizzle with glaze and a sprinkle of toasted coconut. Make glaze by stirring together icing sugar, coconut extract and milk of your choice. To toast coconut, place in a saucepan over medium-high heat and stir as it begins to turn golden, about 2 minutes. Remove from heat to avoid excess browning.
Good to Know: Cherries grow best in regions with milder summers and cool winters. They grow on trees that take four to six years to mature to the point where they will produce fruit. There are two types of cherries: sweet cherries that we eat fresh and sour or tart cherries that are found in a variety of processed foods.
The majority of sour cherries in Canada are grown in Ontario and are the best cherries for pies, sauces, tarts, jams and desserts. Sweet cherries are mostly grown in British Columbia and they’re the kind we enjoy eating in the spring. Both types of cherries are nutrient dense, meaning they are low in calories, but high in nutrients. Cherries are also an excellent source of vitamin C and fibre.
The most serious pest affecting cherries is the European cherry fruit fly. The fly eats the fruit pulp and can wipe out an entire crop if it’s not controlled. Farmers use insecticides to help combat the insect and ensure Canadians can enjoy this delicious fruit. Without pesticides, Canadian farmers would grow 50 per cent less cherries.