Rhubarb Pound Cake
We have two large rhubarb plants so I’ve been baking different things with it, and this Rhubarb Pound Cake is exceptional! It’s heavy, butter-y, moist, tart, sweet, and has a nice little layer of crunch from the turbinado sugar that I aggressively dusted with to finish.
If you have some rhubarb in your hands, try this recipe out. It is SO GOOD. I paired it with a salted vanilla whipped cream that is also to-die-for. Enjoy!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Loaf Pan
Turbinado Sugar
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Salted Vanilla Whipped Cream
Ingredients:
2 cups heavy whipping cream
1 teaspoon vanilla bean paste
1/3+ cup confectioners' sugar (adjust to taste)
1/2 teaspoon fine sea salt
Instructions:
In a large chilled bowl (or in a stand mixer) add the cold cream, vanilla bean paste, salt and powdered sugar. Beat on medium-high speed until stiff peaks form. Be careful not to over-whip. Serve immediately or store in fridge!
Rhubarb Pound Cake
Ingredients
- 1 3/4 cups (220g) cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sour cream, room temperature
- 2 cups rhubarb, diced
- Additional flour for flouring the pan
- Turbinado Sugar for top and for pan
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan and sprinkle flour and Turbinado sugar into the pan.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer or in a stand mixer, cream the salted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, almond extract, and sour cream.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Gently fold in the diced rhubarb until evenly distributed.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Generously sprinkle turbinado sugar on top of loaf. Bake for 50-80 minutes, or until a toothpick inserted into the center comes out clean. I baked my last loaf for 70 mins.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy on its own or with whipped cream!
