Rhubarb Pound Cake
If there is one thing I love it is the tart sweet zing of rhubarb, mixed perfectly here with buttery pound cake!
This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. For the most vivid stripes, use the reddest rhubarb stalks you can find. They will fade to hot pink after poaching and baking. Green rhubarb also works; the cake won’t be quite as striking, but it will be equally delectable. This cake is best served within a day of baking. After that, the rhubarb will start to dry out.
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Recipe source/Photo Credits
Goes Great with
Step by Step
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Prepping Rhubarb and Vanilla Glaze
Use a chef's knife to cut the rhubarb so the segments fit crosswise into a 9 x 5 inch loaf pan, about 4.5 inches. Cut about a dozen segments. Then, splice them in half again, lengthwise. -
Combine sugar and vanilla bean and seeds in medium size sauce pan, stir in water and bring to a boil. Reduce heat to simmer and add cut rhubarb segments. Allow the rhubarb to poach for about a minute and a half to two minutes. Remove the rhubarb from the liquid and cool to room temperature. Reserve poaching liquid. -
Vanilla Pound Cake
Preheat oven to 350° F and grease and flour a 9x5 inch loaf pan. Using a medium bowl, combine flour, salt, and baking powder.Use a small bowl to combine milk, vanilla extract and vanilla seeds.
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Using a stand mixer with the paddle attachment, combine the butter and sugar and cream together. Scrape sides of bowl and cream again. Add eggs, one at a time and scrape the bowl after the addition of each egg. Add half the flour mixture while beating, scrape the side of the bowl and gradually add remaining flour mixture. Finally, add milk mixture and stir in until just combined. -
Pour half the batter into the prepared loaf pan and lay about 10 segments of softened rhubarb, cross-ways, on top of the batter. Evenly pour remaining batter over rhubarb layer. -
Bake for 20 minutes to allow the top of the batter to set somewhat, then remove from oven and quickly place remaining rhubarb along the top of the batter. Return cake to oven and bake for 45 more minutes, until a toothpick comes clean from the center.While the cake is baking, simmer reserved poaching liquid over medium heat, for about 10 minutes or so, until it is reduced and forms a simple syrup. Once the cake comes out of the oven, place it on a cooling rack. Use a toothpick to poke several deep holes throughout the cake and then generously brush the vanilla simple syrup onto the cake.
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Allow cake to cool for at least 90 minutes before removing from pan. Garnish with additional vanilla beans if desired and the reserved vanilla beans. Serve with softened French vanilla ice cream.
Notes:
You can use green or pink rhubarb. If you have a mix try and use the green on the inside, Flavor will be the same with either.
This can be done with a number of fruits, blueberries, strawberries, peaches or even a mix!
This recipe comes originally from Melissa Clark via the NYTimes and then from Platter Talk (photo credits).
