Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (150g) fresh or frozen rhubarb, finely diced
- 1 cup (125g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar (for fruit compote)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Glaze (Optional):
- 1 ½ cups (180g) powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions
- Prepare the Rhubarb Raspberry Compote: In a small saucepan, combine diced rhubarb, raspberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. In a small bowl, whisk cornstarch with 1 tablespoon of water until smooth. Stir the cornstarch slurry into the fruit mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9×13 inch baking dish. Alternatively, line with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Create Marble Batter: Transfer about half of the plain cake batter to a separate bowl. Gently fold the cooled rhubarb raspberry compote into this half of the batter until just combined. You should now have two batters: one plain vanilla, and one fruit-infused.
- Assemble and Marble: Spoon alternating dollops of the plain vanilla batter and the rhubarb raspberry batter into the prepared baking pan. Swirl gently with a knife or skewer a few times to create a marble effect. Do not overmix, as this will blend the colors too much.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool and Glaze: Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely. Once cool, whisk together powdered sugar and milk/lemon juice until a smooth, pourable glaze forms. Drizzle generously over the cooled cake.
Notes
For best results, ensure your butter, eggs, and milk are at room temperature – this helps create a smoother, more emulsified batter. Do not overmix the batter once the flour is added, as this can lead to a tough cake. When marbling, less is more; a few gentle swirls are enough to create a beautiful pattern without fully blending the colors. This cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. You can use frozen rhubarb and raspberries directly in the compote, no need to thaw first, but cooking time might be slightly longer.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg