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.

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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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.

Notes

Ensure rhubarb is chopped evenly for even distribution in the cake.

If using frozen rhubarb, thaw and drain it thoroughly to prevent the cake from becoming soggy.

This cake can be made ahead and stored in an airtight container for up to 3-4 days, or frozen for up to 2-3 months.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg