Rhubarb Vanilla Pound Cake

Rhubarb is a thing around here.  It’s been all over the farmer’s market in the last few weeks, and I haven’t missed my chance to bake with it. Just this morning I made a rhubarb danish, which is unfortunately not going to make the pages of this blog: we ate it before my camera got its sights on it. Fortunately, this rhubarb-vanilla combination made it to the blog, and I can’t recommend it enough: the vanilla adds a subtle, soft background flavor to the tart rhubarb and it pairs well with the delicate pound cake. 

Serve this on a warm summer afternoon with coffee or tea.  

Rhubarb Vanilla Pound Cake
Serves 8
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
389 calories
58 g
106 g
16 g
5 g
9 g
135 g
185 g
38 g
0 g
5 g
Nutrition Facts
Serving Size
135g
Servings
8
Amount Per Serving
Calories 389
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 106mg
35%
Sodium 185mg
8%
Total Carbohydrates 58g
19%
Dietary Fiber 1g
5%
Sugars 38g
Protein 5g
Vitamin A
11%
Vitamin C
4%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups (240 grams) rhubarb
  2. 1 1/2 cups (300 grams) granulated sugar
  3. 1/2 cup (115 grams) butter, room temperature
  4. 3 large eggs
  5. 2 teaspoons vanilla extract
  6. 1/3 cup (75 grams) sour cream
  7. 1/2 teaspoon salt
  8. 1 1/2 cups (190 grams) all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan.
  2. Cut the rhubarb in 1/2 inch pieces. In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Set aside to cool.
  3. In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla extract, sour cream, and salt until uniform. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.
  4. Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Serve warm or room temperature, with a cup of tea or spoonful of strawberry jam.
Adapted from A Pastry Affair
beta
calories
389
fat
16g
protein
5g
carbs
58g
more
Adapted from A Pastry Affair
A Kitchen Odyssey http://akitchenodyssey.com/