Rhubarb Vanilla Pound Cake
Indulge in the delicious flavors of rhubarb vanilla pound cake topped with a luscious vanilla glaze. A must-try rhubarb pound cake recipe!
Servings: 10 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.