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Raspberry Rhubarb Mini Bundt Cakes | Flour Covered Apron

Raspberry Rhubarb Mini Bundt Cakes

Raspberry rhubarb mini bundt cakes with a bright and summery raspberry glaze! The perfect addition to your celebratory brunch table.

Course Breakfast, Dessert
Cuisine American
Keyword bundt, cake, glaze, mini, raspberry, rhubarb
Cook Time 20 minutes
Servings 12 mini bundt cakes

Ingredients

Raspberry Rhubarb Mini Bundt Cakes

  • 3/4 cup all-purpose flour, plus 1 tablespoon (divided)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup nonfat, plain Greek yogurt, room temperature
  • 1 teaspoon lemon zest
  • 1/2 cup fresh rhubarb, trimmed and diced
  • 1/2 cup fresh raspberries, halved

Raspberry Glaze

  • 1/3 cup fresh raspberries
  • 1 teaspoon lemon juice
  • 1 cup powdered sugar
  • 1-2 teaspoons milk

For Assembly

  • white nonpareil sprinkles

Instructions

Raspberry Rhubarb Mini Bundt Cakes

  1. Preheat the oven to 350 degrees. Generously grease and flour a 12-cavity mini fluted cake pan (see above).

  2. Add rhubarb and 1 tablespoon flour to a medium-size bowl. Using a large rubber spatula, toss to coat. Add the halved raspberries and very gently toss the mixture once more. Avoid breaking up the raspberries as much as you can.

  3. In another medium-size bowl, whisk together the remaining 3/4 cups flour, baking powder, and salt. Set aside.

  4. In a large bowl, using an electric mixer, cream together the butter and sugar for about 4 minutes until light and fluffy. Reduce speed to low, then add the egg, mixing to incorporate. Scraping down the sides as necessary, add the vanilla extract, Greek yogurt, and lemon zest. Beat on medium speed until everything is combined.

  5. With the mixer on low speed, add the dry ingredients in halves, mixing to incorporate after each addition. The batter will be thick.

  6. Using a large rubber spatula, very gently fold in the raspberries and rhubarb until just combined. Again, avoid breaking up the raspberries as much as possible.

  7. Spoon the batter into the prepared cake pan, filling each mold 2/3 of the way full. Bake at 350 degrees for about 18-22 minutes or until cakes are golden brown on top and a toothpick inserted into the center comes out clean.

  8. Let cakes cool in the pan for about 10 minutes, then remove the cakes (use a knife to loosen the edges of each cake if necessary) and transfer the cakes to a cooling rack to cool completely.

Raspberry Glaze

  1. While the cakes are cooling, combine the lemon juice and raspberries in a small saucepan. Simmer over medium heat, stirring frequently, until the juices are released, the berries are broken down, and the mixture is slightly reduced. You can press down on the berries with the back of a wooden spoon or spatula to help them burst.

  2. Place a mesh sieve over a small bowl and press the berries through the sieve to remove all the seeds. Discard the seeds and let the raspberry juice cool slightly.

  3. Alternate gradually adding the powdered sugar and 1 teaspoon of milk at a time to the bowl, whisking until the desired consistency is reached.

  4. Once cakes are cool, drizzle the glaze over each cake using a spoon or a squeeze bottle. Sprinkle with white nonpareils as desired.