Name: Rhubarb Pound Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract (optional); 1 cup sour cream; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups fresh rhubarb, chopped (or frozen, thawed and drained)

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Rhubarb pound cake is a delightful treat that combines the tartness of fresh rhubarb with the richness of a buttery, moist pound cake. This recipe results in a cake that's perfectly tender, with a subtle hint of sweetness from the rhubarb and a creamy texture from the sour cream. The optional glaze adds an extra layer of sweetness for those who prefer a bit of added indulgence.

Ingredients

For the cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

½ teaspoon almond extract (optional)

1 cup sour cream

2 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

2 cups fresh rhubarb, chopped (or frozen, thawed and drained)

For the glaze (optional):

1 cup powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts (if using).

Mix in the sour cream until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chopped rhubarb, making sure it's evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

If making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake just before serving.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 25 minutes

Storage/Reheating

I recommend storing any leftover cake in an airtight container at room temperature for up to 3-4 days. If you prefer to keep it for a longer period, you can freeze it for up to 2-3 months. To reheat, simply warm individual slices in the microwave for 15-20 seconds or heat the whole cake in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb, but make sure to thaw it and drain any excess liquid before adding it to the batter to prevent the cake from becoming too soggy.

Do I need to peel the rhubarb before using it?

No, you don’t need to peel the rhubarb. Simply wash it thoroughly and chop it into small pieces before adding it to the batter.

Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days and can even be made a day or two in advance. Just make sure to store it properly to keep it fresh.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk for a similar texture and tangy flavor.

Can I make this cake without the glaze?

Yes, the glaze is optional. If you prefer a less sweet cake, feel free to skip it, and you’ll still have a delicious, moist rhubarb pound cake.

Conclusion

This rhubarb pound cake is a wonderful dessert that combines the bright, tart flavor of rhubarb with the richness of a classic pound cake. It’s perfect for any occasion, from casual get-togethers to special celebrations. The cake is moist, flavorful, and a true crowd-pleaser, with the optional glaze offering an extra touch of sweetness. Whether you're a fan of rhubarb or just love a good pound cake, this recipe is sure to become a favorite in your baking repertoire.

Recipe:

Rhubarb Pound Cake

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Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Rhubarb pound cake is a delightful treat that combines the tartness of fresh rhubarb with the richness of a buttery, moist pound cake. The optional glaze adds an extra layer of sweetness, making it perfect for a special occasion or an afternoon snack.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts (if using).
Mix in the sour cream until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped rhubarb, making sure it's evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
If making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake just before serving.