Rhubarb Pound Cake Ingredients
2 cups rhubarb, cut into 1/4-inch pieces
1/4 cup sugar
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract Instructions
Rhubarb: In a small saucepan, combine rhubarb and sugar. Cover and cook over
very low heat until rhubarb is tender. Stir occasionally to prevent burning.
Drain, discarding liquid.
Let cool to room temperature.
Cake Batter: Heat oven to 350 degrees F. Generously butter a 9 x 5-inch loaf
Sift flour, salt and baking powder together.
Beat butter until creamy.
Add sugar and beat until light and fluffy.
Whisk eggs and vanilla extract together and add to butter mixture.
On low speed, add flour mixture.
Using a rubber spatula, fold in rhubarb.
Pour batter into prepared
pan. Smooth with a spatula and make a lengthwise split 1 inch deep to minimize splitting.
Bake until cake is browned and a tester comes out clean, about 1 hour and 10
Unmold and let cool right side up on a wire rack.
Yield: 8 servings
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