Every year I look forward to rhubarb season, as it is one of my favorite fruits that is actually a vegetable. Over the years on this blog we’ve enjoyed Rhubarb Muffins, Rhubarb Apple Pie, and Rhubarb Tart. Today, a moist, delicious Rhubarb Pound Cake.
I was in the checkout lane of my local ShopRite, when two men in their 70s who were standing behind me were looking at the rhubarb and discussing it, wondering if it was, in fact, rhubarb. They asked me to confirm, which I did. One of the men then told me that that I was “really old school,” because he hadn’t heard about rhubarb since his grandparents. I didn’t point out that I was also purchasing Chobani Strawberry Rhubarb yogurt (a new flavor, as far as I can tell), so if it ever faded away – which it didn’t in my book – it is definitely back on trend.
The recipe below is fairly easy and a great warm-weather cake. I imagine someone (someone luckier than me who has a porch) sitting on the front porch with a slice and a cup of tea.
Rhubarb Pound Cake
Adapted from Pastry Affair
2 c (about 240 grams) chopped rhubarb
1 ½ c sugar, divided, plus more for topping
½ c unsalted butter, room temperature
3 large eggs
2 t vanilla extract
1/3 c greek yogurt
½ t salt
1 ½ c all-purpose flour
- Preheat oven to 350 degrees. Lightly grease a loaf pan.
- Chop rhubarb into slices about ½ inch in width.
- In a medium sauté or sauce pan, combine the rhubarb with ¼ cup of sugar. Over medium-high heat, cook the rhubarb until it is fork tender, about 5 minutes. Do not allow the rhubarb to get mushy. Remove from pan with a slotted spoon and set aside to cool.
- In a mixer combine butter and remaining 1 ¼ cup of sugar until light and fluffy. Add eggs, one at a time, mixing between each addition. Mix in the vanilla extract, yogurt, and salt.
- Stir in flour until just incorporated, and then fold in the rhubarb.
- Transfer batter to the loaf pan, and sprinkle with sugar. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.