Soft rhubarb in a soft pound cake. It’s heaven, people. I have been utterly in love with this cake this summer and have baked it no less than four times now. I found the recipe at Stacy’s With Great Joy blog, and the only difference here – besides the metrification – is that I like to omit the lemon zest: I think the soft vanilla cake works beautifully with the feisty rhubarb. If you make the cake, do swing by at Stacy’s too to say hi!
Rhubarb Pound Cake
700 ml rhubarb slices
50 ml sugar
115 g butter, softened
225 ml caster sugar
2 eggs, at room temperature
350 ml all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla sugar
100 ml sour cream
Place sliced rhubarb and sugar in a saucepan and heat over medium heat, stirring, until the mixture begins to simmer. Cover and cook until the rhubarb is just softened – keep an eye on it so that you don’t end up with jam! Set aside to cool.
Preheat the oven to 170 C. Butter and flour a 26 cm (9″ x 5″) loaf pan.
Combine flour, salt, baking powder, baking soda and vanilla sugar.
Beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture, alternating with the sour cream.
Drain the rhubarb slices to get rid of extra juice (mix the juice with water for a glass of lovely drink!). Stir rhubarb slices in the batter.
Pour the batter into the pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cool in the pan on a wire rack.