• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • [Français]
  • Sign Up and Stay in Touch!
Canadian Food Focus

Canadian Food Focus

#loveCDNfood

  • About
  • Podcast
  • Courses
  • Contributors
  • Ask Us
  • In Your Kitchen
  • Recipes
  • Health
  • Canadian Food Stories
  • On The Farm
  • What’s in Season
  • Learn to Cook
cherry rhubarb bundt cake

Cherry Rhubarb Bundt Cake

Jump to Recipe Print Recipe

by Patricia Chuey Msc. RD FDC.

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

Cherry Rhubarb Bundt Cake

Cherry Rhubarb Bundt Cake has all the delicious flavours of summer.
5 from 1 vote
Print Pin Email Share
Course: Dessert
Preparation: Baking
Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 18 slices
Author: Patricia Chuey Msc. RD FDC.

Ingredients

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
Glazed (optional)
  • 3/4 cup icing sugar
  • 1-2 drops coconut extract
  • 2 Tbsp coconut milk or milk of choice
Imperial – Metric

Instructions

  • 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.

Notes

* Make stewed rhubarb by placing 2 cups (500 mL) of chopped fresh or frozen rhubarb in a saucepan. Add 3 tbsp (45 mL) water and simmer until rhubarb softens to an applesauce consistency. Sweeten to taste with sugar or honey.
Nutrition Facts
Cherry Rhubarb Bundt Cake
Amount per Serving
Calories
185
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
22
mg
7
%
Sodium
 
164
mg
7
%
Potassium
 
65
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
2
g
4
%
Vitamin A
 
79
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Patricia Chuey

Patricia Chuey

Patricia Chuey is a Canadian dietitian renowned for her work in food and nutrition communications. “Food is one spoke in the wheel of health. Simplify, nourish and enjoy great food from our world class food system while also balancing the other spokes that contribute to great health.”

Contributor PostsPatricia Chuey
5 from 1 vote (1 rating without comment)

Sign Up and Stay in Touch

You can unsubscribe at any time by emailing info@canadianfoodfocus.org, or by using the UNSUBSCRIBE link provided in every email.
For more information, see our privacy policy here.

Canadian Food Focus
  • In Your Kitchen
  • Recipes
  • Health
  • Canadian Food Stories
  • On The Farm
  • What’s in Season
  • Learn to Cook
  • Home
  • About Us
  • Courses
  • Ask Us
  • Contributors
  • Partners
  • Newsletter
  • Privacy & Legal
  • [ Français ]
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • LinkedIn
Sustainable Canadian Agriculture Partnership
Government of Canada

Copyright © 2025 · Canadian Food Focus Inc. · All Rights Reserved ·

Scroll Up
Sign up for our Newsletter!

 

You can unsubscribe at any time by emailing info@canadianfoodfocus.org, or by using the UNSUBSCRIBE link provided in every email. For more information, see our privacy policy here.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.