As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This Rhubarb Vanilla Pound Cake with a luscious vanilla glaze is simple, buttery, and just the right amount of sweet. The soft crumb and tangy rhubarb pieces balance beautifully with a rich, vanilla-infused glaze that soaks slightly into the top.

More Rhubarb? Check out this Easiest Rhubarb Cherry Cobbler, this Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust, this Rhubarb Berry Crisp and these Strawberry Rhubarb Oatmeal Bars.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why You’ll Love This Rhubarb Pound Cake

It’s a perfect balance of tart and sweet.
The texture is rich and moist, just like a classic pound cake should be.
The vanilla glaze adds a gorgeous finish, especially if you’re serving guests.
This vanilla rhubarb cake is easy to make but feels a little special.
You can use canned rhubarb, so it’s super convenient year-round.

Ingredients

vanilla Rhubarb Pound Cake recipe

1 cup unsalted butter, softened to room temperature
1½ cups granulated sugar
½ teaspoon ground cinnamon
3 large eggs, room temperature
2 cups all-purpose flour, measure correctly
¾ cup milk of choice, room temperature
1 tablespoon vanilla extract
1 can rhubarb, drain juice (I used Oregon)

Optional Glaze

6 tablespoons, unsalted butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
3 tablespoons, heavy cream or substitute with milk

Instructions How to Make Vanilla Rhubarb Pound Cake

Grease 9×5 loaf pan and preheat oven to 300°F.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy
On low speed, add eggs one at a time until just incorporated.
Using the paddle attachment or spatula, gradually add flour and milk alternating until smooth. Add vanilla extract until just combined. Fold in rhubarb.
Pour batter into prepared loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
When the pound cake is done baking, let it sit in the pan for 10 minutes. During this time the cake will firm up some after baking so that it doesn’t fall apart, but not so much time that the cake gets stuck to the pan. Also, if you used parchment paper, it’s really easy to remove. Transfer the loaf to the plate you are wanting to display your pound cake on. I turned my pound cake with the top of the loaf upside down on the plate.
Let the pound cake cool completely before glazing or frosting.

Optional: Vanilla Glaze

In a large mixing bowl with a whisk attachment on low speed, add butter and gradually add powdered sugar, vanilla and heavy cream. Beat on medium speed until smooth.
To make it pourable, warm in microwave 30 seconds. Pour over top of completely cooled pound cake. Allow to set before slicing.

More Variations

Lemon Rhubarb Twist: Add lemon zest to the batter and glaze for a citrus pop.
Crumble Top: Add a cinnamon-sugar crumble before baking for a crunchy topping.
Fresh Rhubarb Option: Sub in 1 cup of chopped fresh rhubarb instead of canned. Just toss with a little flour before folding in.
Almond Rhubarb: Stir ½ teaspoon almond extract into the batter and top with sliced almonds before baking for a nutty twist.
Strawberry Rhubarb Pound Cake: Replace half the rhubarb with chopped strawberries for a fruity combo that feels like spring.

Pound Cake Tips

Bring ingredients to room temperature for the perfect texture for the pound cake.
Bake until a toothpick comes out clean and the crust is golden brown.
Glaze the pound cake once it’s completely cooled.

How to Store the Rhubarb Pound Cake

Room Temperature – To prevent the pound cake from drying out, store cake completely cooled in an airtight container for up to 3 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
Refrigerate – Pound Cake can be store refrigerated up to 5 days. Cover with plastic wrap and store in an airtight container or bag.
Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping infor up to 2 months. Bring to room temperature to enjoy.

This rhubarb pound cake is a great way to enjoy tart, tangy rhubarb with the smooth richness of a classic pound cake. You can serve it for dessert, wrap it up as a gift, or keep it for your own treat. The glaze adds a sweet finish, but it’s just as delicious without it.

Share on Pinterest, Instagram and Facebook! I’d love to see how it turns out and what fruit combinations you use. Got a question or a variation to share? Drop it in the comments.

More Dreamy Cakes!

Rhubarb Vanilla Pound Cake

Kim Lange

Indulge in the delicious flavors of rhubarb vanilla pound cake topped with a luscious vanilla glaze. A must-try rhubarb pound cake recipe!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 5

Course Breads, Breakfast, Dessert

Servings Servings

Calories

Ingredients

Rhubarb Pound Cake

1 cup unsalted butter softened to room temperature
1½ cups granulated sugar
½ teaspoon ground cinnamon
3 large eggs room temperature
2 cups all-purpose flour measure correctly
¾ cup milk of choice room temperature
2 teaspoons vanilla extract
1 can rhubarb drain juice

Optional Glaze

6 tablespoons unsalted butter melted
3 cups powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream or milk of choice

Instructions

Rhubarb Pound Cake

Grease 9x5 loaf pan and preheat oven to 300°F.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy
On low speed, add eggs one at a time until just incorporated.
Using the paddle attachment or spatula, gradually add flour and milk alternating until smooth. Add vanilla extract until just combined. Fold in rhubarb.
Pour batter into prepared loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
When the pound cake is done baking, let it sit in the loaf pan for 10 minutes. Transfer the loaf to the plate you are wanting to display your pound cake on. I turned my pound cake with the top of the loaf upside down on the plate. Let the pound cake cool completely before glazing or frosting.

Optional Glaze

In a large mixing bowl with a whisk attachment on low speed, add butter and gradually add powdered sugar, vanilla and heavy cream. Beat on medium speed until smooth.
To make it pourable, warm in microwave 30 seconds. Pour over top of completely cooled pound cake. Allow to set before slicing.

Keyword cake, pound cake, rhubarb

Tried This Recipe?Let us know how it was by commenting below!