Strawberry Rhubarb White Chocolate Bundt Cake Recipe

Directions

1. Preheat oven to 350°F (180°C).

2. Combine rhubarb and strawberries in a saucepan with ¼ 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.

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

4. 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 (500mL) of the white chocolate chips. Gently fold in cooked fruit. Spoon batter evenly into a greased 12-cup (3 L) Bundt pan.

5. 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.

6. Melt remaining ½ cup (125mL) white chocolate 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.

Makes 12 - 14 servings.


Tips:
• If you prefer, use only strawberries, or other favorite frozen fruit like peaches, raspberries or blueberries.
• Cake freezes well.