Strawberry & Rhubarb White Creme Bundt Cake Recipe

Name: Strawberry & Rhubarb White Creme Bundt Cake Recipe | Recipes
Prep time: 15 min
Cook time: 10 min
Total time: 90 min
Yield: 12-14 servings
Ingredients: 3/4 cup frozen rhubarb (175 mL); 3/4 cup frozen strawberries (175 mL); 1 1/2 cups granulated sugar, divided (375 mL); 1 cup unsalted butter, softened (250 mL); 3 eggs; 2 tsps vanilla extract (10 mL); 1 cup sour cream (250 mL); 1/2 tsp baking soda (2 mL); 3 cups all-purpose flour (750 mL); 1 tbsp baking powder (15 mL); 2 1/2 cups HERSHEY'S CHIPITS White Creme Chips, divided (625 mL); 2 tsps vegetable shortening (10 mL)

Details

Time: 1 hour 30 minutes
Skill Level: Intermediate
Yields: 12-14 servings

The classic combination of strawberry and rhubarb, drizzled with HERSHEY'S CHIPITS White Creme Chips makes for a new delicious taste! Try it today!

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 50 minutes
COOK TIME: 10 minutes
Cool Time: 15 minutes

BAKE MODE:

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Ingredients

3/4 cup

frozen rhubarb (175 mL)
3/4 cup

frozen strawberries (175 mL)
1 1/2 cups

granulated sugar, divided (375 mL)
1 cup

unsalted butter, softened (250 mL)
3

eggs
2 tsps

vanilla extract (10 mL)
1 cup

sour cream (250 mL)
1/2 tsp

baking soda (2 mL)
3 cups

all-purpose flour (750 mL)
1 tbsp

baking powder (15 mL)
2 1/2 cups

HERSHEY'S CHIPITS White Creme Chips, divided (625 mL)
2 tsps

vegetable shortening (10 mL)

Key Ingredients

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Measuring Cups

Saucepan

Mixing Bowl

Mixer

Wire Rack

Microwave-Safe Bowl

Microwave

Preheat oven to 350°F (180°C).

Combine rhubarb and strawberries in a saucepan with 1/4 cup (50mL) sugar. Cook over medium heat for 8 to 10 minutes or until softened. Remove from heat and lightly mash with a fork. Let cool while you make the batter.

Beat butter with remaining sugar until light and fluffy. Add eggs one at a time blending after each addition. Add vanilla and blend well.

Dissolve baking soda in sour cream in a small bowl. In a large bowl, whisk flour with baking powder. Blend sour cream and flour into butter mixture alternating until just combined. Stir in 2 cups (500 mL) of the white creme chips. Gently fold in cooked fruit. Spoon batter evenly into a greased 12-cup (3 L) Bundt pan.

Bake for 50 to 60 minutes or until a tester inserted into the cake comes out clean. Allow cake to cool for 15 minutes and then turn out onto a rack and let cool completely.

Melt remaining 1/2 cup (125 mL) white creme chips with shortening in a heatproof bowl in microwave on medium for 1 to 1 1/2 minutes, stir until smooth and drizzle over cake.

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