Description
This Rhubarb Pound Cake recipe combines the tartness of rhubarb with the sweetness of a classic pound cake, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup granulated sugar (for rhubarb)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, toss the chopped rhubarb with 1/4 cup sugar; set aside.
- In a large bowl, cream together the softened butter and 1 3/4 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sugared rhubarb.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a tangier cake, add a teaspoon of lemon zest to the batter.
- You can freeze the baked cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT1H10M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g