RHUBARB POUNDCAKE
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.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 4h
Yield 12 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
- In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 34 grams, TransFat 1 gram
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Zulqurnain Khan
[email protected]This rhubarb pound cake was delicious! The cake was moist and fluffy, and the rhubarb filling was tart and flavorful. The combination of the two was perfect. I'll definitely be making this cake again.
Chinekezi Juliet
[email protected]I'm not a huge fan of rhubarb, but I thought I would give this recipe a try. I'm so glad I did! The rhubarb flavor was subtle and not at all overpowering. The cake itself was moist and flavorful, and the crumb was perfect. I'll definitely be making t
Laura Herring
[email protected]This rhubarb pound cake was a bit too sweet for my taste. I think I would have liked it better if I had used less sugar. The cake itself was moist and flavorful, but the sweetness of the rhubarb filling was a bit too much for me.
Soul land Anime
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. The cake was moist and delicious, and the rhubarb filling was the perfect balance of sweet and tart. I'll definitely be making this cake again.
Praisha Poudel
[email protected]This rhubarb pound cake was delicious! The cake was moist and fluffy, and the rhubarb filling was tart and flavorful. The combination of the two was perfect. I'll definitely be making this cake again.
Kwaku Fosu Achampong
[email protected]I'm not a huge fan of rhubarb, but I thought I would give this recipe a try. I'm so glad I did! The rhubarb flavor was subtle and not at all overpowering. The cake itself was moist and flavorful, and the crumb was perfect. I'll definitely be making t
Qasim 123
[email protected]This rhubarb pound cake was a bit dry for my taste. I think I would have liked it better if I had used more butter or oil. The flavor was good, but the texture was a bit lacking.
Aziel Kapiza
[email protected]I made this cake for a bake sale and it was a huge hit! Everyone loved it. The cake was moist and delicious, and the rhubarb filling was the perfect balance of sweet and tart. I'll definitely be making this cake again.
Halima Sheikh
[email protected]This rhubarb pound cake was delicious! The cake was moist and fluffy, and the rhubarb filling was tart and flavorful. The combination of the two was perfect. I'll definitely be making this cake again.
Rix Radice
[email protected]I'm not a huge fan of rhubarb, but I thought I would give this recipe a try. I'm so glad I did! The cake was moist and flavorful, and the rhubarb flavor was subtle and not at all overpowering. I'll definitely be making this cake again.
Juggernaut Unloaded
[email protected]This rhubarb pound cake was a bit too sweet for my taste. I think I would have liked it better if I had used less sugar. The cake itself was moist and flavorful, but the sweetness of the rhubarb filling was a bit too much for me.
Uche Nwadiaru
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. The cake was moist and delicious, and the rhubarb filling was the perfect balance of sweet and tart. I'll definitely be making this cake again.
HONEY Kiss
[email protected]This recipe is a keeper! The cake was moist and flavorful, with a perfect balance of sweetness and tartness. The rhubarb added a lovely pop of color and flavor. I'll definitely be making this again.
Jabir Hussein
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong, but I was disappointed with the results.
Qamar Farooq
[email protected]This rhubarb pound cake was a bit more dense than I expected, but it was still very good. The rhubarb flavor was nice and tart, and the cake was moist and flavorful. I think I would have liked it even better if it had been a bit lighter and fluffier.
Estele Mwamba
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of rhubarb, but I'm so glad I did! The rhubarb flavor was subtle and not at all overpowering. The cake itself was moist and flavorful, with a perfect crumb. I'll definitely be making
Wahid malang Soomro
[email protected]This was my first time making a rhubarb pound cake, and I'm so glad I tried this recipe. It turned out perfectly! The cake was moist and fluffy, with a delicious crumb. The rhubarb added a lovely tartness that really made the cake sing. I'll definite
Orangzab
[email protected]I've made this rhubarb pound cake several times now, and it's always a hit. It's so easy to make, and the results are always delicious. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. I highly recommend this recipe!
Chris Vuono
[email protected]This rhubarb pound cake was an absolute delight! The tartness of the rhubarb perfectly complemented the sweet, buttery cake. The texture was moist and dense, with a beautiful golden-brown crust. I'll definitely be making this again!