Cherry Rhubarb Bundt Cake
Cherry Rhubarb Bundt Cake has all the delicious flavours of summer. Try freezing half to enjoy at a later date.
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Cooking tools:
- Bundt pan
- Hand mixer
- Cherry pitter
- Cooling rack
- Oven
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Toothpick
- Whisk
Ingredients
- 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
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