Learn To Bake A Bundt Cake With Rhubarb From Your Garden

My friend Stephanie Hansen, whom many of you know from watching her on a successful Minnesota program called 'Taste Buds,' has amazing cookbooks and online recipes for just about anything we Minnesotans would want to create; whether it be from items in our garden, or just wanting to recreate one of our favorite restaurant staples. Stephanie's got a recipe for everything.

I talked with Stephanie today and just found out that her Taste Buds program is going to be national with season three on the way this fall! How exciting for a woman who likes to spend her spare time in Ely, Minnesota.

BLESSED WITH RHUBARB

Earlier this year, I went to my Dad's farm and he gave me rhubarb. I didn't have time to fix it right away, so I asked Stephanie about creating her rhubarb Compote. I'll put the recipe for this at the bottom of the page. Here is the link to Stephanie's Bundt Cake recipe.

KELLY'S BUNDT CAKE VARIATION 

• 2 1/2 cups of Rhubarb Compote
• 2 1/2 cups of flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of unsalted butter, softened (but I used Salted)
• 1/4 cup vegetable oil
• 1 3/4 cups of sugar
• 3 large eggs
• 1 1/2 cups buttermilk at room temperature
• 1/2 tsp vanilla ( I didn't use it

RELATED STORIES: DELICIOUS & TASTY IDEAS FOR YOUR 4TH OF JULY LEFTOVERS

DIRECTIONS

• Heat oven to 350
• Spray a bundt pan with PAM for baking spray

Whisk together in a small bowl:

• Flour
• Baking Powder
• Salt
• Baking Soda

Whisk together in a larger bowl:

• Melted Butter
• Oil
• Sugar
• 3 eggs

MIX INGREDIENTS

Add the dry ingredients to the wet. Stir together. This will make a sort of cookie dough consistency. THEN: open your jar of Rhubarb Compote, add 2 1/2 cups to the mixture and stir again. Now the dough should be more liquid than before.

Dump the entire amount into a bundt pan (and go mow the lawn for an hour). You've got 60 minutes on the timer; it might be just enough time to get your front yard mowed. It worked for me.

Tip over your bundt cake, and then be creative. You could add a drizzle of frosting, sprinkle it with powdered sugar, or serve it with whipped cream or ice cream.

RHUBARB COMPOTE

If you don't have a rhubarb compote in your fridge right now, follow this recipe to make your own. Mine kept for at least 3 weeks. NOTE: I did not remove the rhubarb from this recipe. I just boiled it til it broke down, and used the whole thing in my cake. (It was NOT stringy.)

STEPHANIE'S GOT A NEW COOKBOOK ON THE WAY

I feel so blessed to be able to have conversations with Stephanie, as she is so inspirational with that true Minnesota soul. She knows what we have in our gardens and our cupboards, so you won't want to miss this brand-new cookbook. Place your pre-order by clicking HERE.

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