Orange Rhubarb Pound Cake
Serves
8
Total Time
1hrs 35mins
Calories
510
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!
- Rhubarb250 gsliced
- All purpose flour215 g
- Baking soda¼ teaspoon
- Salt½ teaspoon
- Butter115 g
- Sugar255 g
- Orange zest2 teaspoons
- Egg3
- Vanilla extract½ teaspoon
- Orange juice1 tablespoon
- Sour cream120 ml
- Water2 tablespoons
- Brown sugar2 tablespoons
- Powdered sugar120 g
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Combine the flour, baking soda, and salt. Set aside
- 3. In a stand mixer with the paddle attachment, beat the butter, sugar, and 1.5 tsp orange zest together until light and fluffy
- 4. Add the eggs, one at a time, scraping down the sides of the bowl as needed
- 5. Add vanilla extract, orange juice and sour cream to the stand mixer bowl
- 6. Mix until smooth
- 7. In two batches, add the flour to the wet mixture, mixing until just incorporated
- 8. Add rhubarb and water to a clean saucepan
- 9. Cook until soft - medium heat
- 10. Drain off excess water, and blend into as smooth a sauce as you can
- 11. Add brown sugar to the purée and mix together
- 12. Set 1/4 cup of the pureed rhubarb aside for later
- 13. Prepare an 8″ loaf pan with butter and parchment paper
- 14. Fill the loaf pan halfway up with cake batter, then pour about 1/3 cup of the rhubarb puree on top
- 15. Pour the rest of the batter on top of the puree, and use a butter knife to swirl everything together
- 16. Bake - 1 hr 10 min, 160°C
- 17. Transfer onto cooling rack and let cool
- 18. Mix the remaining rhubarb puree with the powdered sugar and remaining orange zest
- 19. Pour over the loaf and allow to set before serving
Method
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