Orange Rhubarb Pound Cake

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recipe by The Kitchen Paper http://www.thekitchenpaper.com

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    474
based on 1 ratings

This bright pound cake features tangy rhubarb and hints of orange, all swirled into a moist buttery pound cake. Serve this with more fruit, ice cream, or whipped cream!

recipe updated Nov 13, 2018

Ingredients

  • All purpose flour icon
    All purpose flour
    215g
  • Baking soda icon
    Baking soda
    1g
  • Salt icon
    Salt
    3g
  • Butter icon
    Butter
    115g
  • Sugar icon
    Sugar
    255g
  • Orange zest icon
    Orange zest
    7g
  • Egg icon
    Egg
    150g
  • Vanilla extract icon
    Vanilla extract
    2ml
  • Orange juice icon
    Orange juice
    15ml
  • Sour cream icon
    Sour cream
    120ml
  • Rhubarb icon
    Rhubarb
    202g
  • Water icon
    Water
    30ml
  • Brown sugar icon
    Brown sugar
    24g
  • Powdered sugar icon
    Powdered sugar
    122g

Tools

  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Medium bowl
  • kCook icon Cake plate
  • kCook icon Loaf pan - 9"
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl

Step preview

  1. Prep and set aside rhubarb: sliced
  2. Pre-heat
  3. Get a clean medium bowl
  4. Add all purpose flour
  5. Add baking soda
  6. Add salt
  7. Combine then set aside
  8. Get a clean stand mixer bowl
  9. Add butter
  10. Add sugar
  11. Add orange zest
  12. Beat until light and fluffy
  13. Add egg one by one
  14. Add vanilla extract
  15. Add orange juice
  16. Add sour cream
  17. Mix until smooth
  18. Transfer half of content of medium bowl to stand mixer bowl
  19. Mix until combined
  20. Transfer the rest of content of medium bowl to stand mixer bowl
  21. Mix until just combined
  22. Get a clean saucepan
  23. Add prepared rhubarb
  24. Add water
  25. Cook on medium heat until soft
  26. Drain with sieve
  27. Blitz with stick blender until smooth
  28. Add brown sugar
  29. Mix together
  30. Prepare a loaf pan
  31. Line with parchment paper
  32. Transfer half of content of stand mixer bowl to loaf pan
  33. Transfer half of purée to loaf pan and reserve the rest
  34. Transfer the rest of content of stand mixer bowl to loaf pan
  35. Swirl gently
  36. Bake for 1h 10min
  37. Transfer onto cooling rack and let cool
  38. Get purée
  39. Add powdered sugar
  40. Add orange zest
  41. Mix together
  42. Transfer cake to cake plate
  43. Frost completely until covered
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