Name: Strawberry Rhubarb White Chocolate Bundt Cake Recipe
Ingredients: 3/4 cup each frozen rhubarb and strawberries (175 mL); 1 1/2 cupsgranulated sugar, divided (375 mL); 1 cup unsalted butter, softened (250 mL); 3 eggs (3); 2 tspvanilla extract (10 mL); 1 cup sour cream (250 mL); 1/2 tspbaking soda (2 mL); 3 cupsall-purpose flour (750 mL); 1 tbspbaking powder (15 mL); 2 1/2 cups CHIPITS White Chocolate Chips , divided (625 mL); 2 tspvegetable shortening (10 mL)

Strawberry Rhubarb White Chocolate Bundt Cake Recipe

SKILL LEVEL

Intermediate

PREP

15 min

BAKE

50 min

Ingredients

3/4 cup

each frozen rhubarb and strawberries (175 mL)

1 1/2 cups

granulated sugar, divided (375 mL)

1 cup

unsalted butter, softened (250 mL)

eggs (3)

2 tsp

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

CHIPITS White Chocolate Chips, divided (625 mL)

2 tsp

vegetable shortening (10 mL)

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.

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Strawberry Rhubarb White Chocolate Bundt Cake Recipe

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