Pretty soon, we will be winging our way from rhubarb season straight into strawberry season. I am a little sad about it, my husband, less so! This pretty bundt cake was inspired by a brown butter strawberry-rhubarb glazed donut over at the charming blog, Adventures in Cooking. If you don’t know about Eva’s blog, you should check it out. It’s stunning.
Eva baked buttermilk donuts and dipped them into a pretty pink glaze, concocted from brown butter and pureed strawberries and rhubarb. I adapted her glaze and put it on this amazing rhubarb-pistachio bundt cake. Truthfully, the cake was almost faster to put together than the glaze, but taking the time to brown butter and roast the berries and rhubarb is worth it.
The first time I made the glaze, (yes, I ended up making it twice!) and poured it onto the cake, it was too thick and a bit fibrous from the strawberry seeds and stringy rhubarb pulp. So on the second go-round I strained the glaze through a fine mesh strainer and got the perfect consistency.
Oh, I forgot to tell you, the glaze is enriched with a bit of melted white chocolate to give it that extra oomph! You could, of course, make the cake plain, without the glaze, but why would you want to?
Studded with tangy rhubarb and crunchy pistachios, this cake is not too sweet. A little slice is the perfect afternoon pick-me-up.
