Rhubarb Pound Cake
Ingredients
- 8 ounces rhubarb stalks
about 3 to 4 large stalks
- 1 cup/200 grams granulated sugar
- 1/2 vanilla bean
split lengthwise, seeds scraped with the tip of a knife and reserved
- 1 cup/225 grams unsalted butter
at room temperature, plus more for greasing the pan, 2 sticks
- 1 2/3 cups/200 grams cake flour
plus more for flouring the pan
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 vanilla bean
split lengthwise, seeds scraped with the tip of a knife and reserved
- 1 cup/200 grams granulated sugar
- 4 large eggs
at room temperature
Directions
- 1
Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You’ll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
- 2
In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
- 3
Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
- 4
In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
- 5
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
- 6
Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
- 7
Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
- 8
While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.
Rhubarb Pound Cake
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a cake that beautifully balances sweetness with a delightful tang, perfect for a special occasion or a simple afternoon treat? This Rhubarb Pound Cake delivers with its tender, buttery crumb and vibrant, vanilla-poached rhubarb accents.
Why This Rhubarb Pound Cake Works
What truly sets this pound cake apart is the exquisite vanilla-poached rhubarb woven through its center and across the top. This technique infuses the rhubarb with a delicate sweetness and vanilla aroma, while preserving its natural tang. The result is a stunning cake with beautiful visual stripes and a complex flavor profile that elevates a classic pound cake to something truly extraordinary.
What to Expect
You'll be greeted by a wonderfully tender poundcake with a rich, buttery crumb that melts in your mouth. Each slice features tantalizing slivers of rhubarb, which transform into a lovely hot pink hue after baking, creating a visually appealing dessert. The rhubarb provides a bright, tangy counterpoint to the cake's sweetness, ensuring every bite is balanced and refreshing. This cake offers a sophisticated yet comforting experience, and for the most luscious texture, it's truly best served within a day of baking, when the rhubarb is at its most succulent.
Customization & Variations
For the most vibrant visual presentation, reach for the reddest rhubarb stalks you can find; they will develop the most striking hot pink stripes. However, if green rhubarb is what you have on hand, it will yield an equally delectable cake, simply with a more subtle color. The double dose of vanilla bean in this recipe is key to its fragrant depth, but don't hesitate to experiment with a splash of citrus zest for an extra pop of brightness if you're feeling adventurous.
Serving & Context
This elegant Rhubarb Pound Cake is ideal for spring and summer gatherings, brunch, or an afternoon tea. Its impressive appearance makes it a beautiful centerpiece for any dessert table, and it’s perfectly satisfying on its own, perhaps with a dusting of powdered sugar to finish.