Rhubarb Pound Cake
A moist rhubarb pound cake with a tender crumb, infused with cinnamon and vanilla, perfect for tea time or dessert enthusiasts who enjoy fruity, nutty flavors.
Ingredients
Instructions
- Cream sugar, egg yolks, and oil until well combined.
- Add all other ingredients except egg whites, nuts, vanilla, and rhubarb; beat well.
- Gently fold in egg whites, chopped pecans, and vanilla flavoring.
- Stir in cooked rhubarb until evenly distributed.
- Pour batter into a greased tube pan or loaf pan.
- Bake at 325°F (160°C) for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks before folding them into the batter. You can substitute half of the vegetable oil with unsweetened applesauce for a healthier option. If you don't have self-rising flour, combine all-purpose flour with baking powder and salt. For an added twist, consider mixing in a bit of lemon zest to brighten the flavors.
Serving Suggestions
This rhubarb pound cake is delightful on its own, but it pairs beautifully with a scoop of Never Fail Ice Cream for a refreshing dessert. Serve it with whipped cream or a dusting of powdered sugar for added elegance. It also makes a wonderful accompaniment to afternoon tea or coffee, and can be enjoyed with fresh berries on the side for a burst of flavor.
Storage & Reheating
Store leftover rhubarb pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw it in the refrigerator and warm individual slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pound Cake contains roughly 369 calories, with 7g protein, 27g carbohydrates, and 27g fat. It is an excellent source of vitamin A (27% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of cooked?
Yes, you can use fresh rhubarb, but it will need to be cooked first. Chop it into small pieces and simmer with a little sugar and water until tender. This will help release its juices and sweetness, making it perfect for the cake.
What can I substitute for eggs in this recipe?
For a vegan option, consider using flaxseed meal or chia seeds mixed with water as an egg substitute. For each egg yolk, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, and for each egg white, use 2 tablespoons of aquafaba (the liquid from canned chickpeas) whipped until frothy.
How can I enhance the flavor of my pound cake?
To enhance the flavor, try adding a tablespoon of lemon juice or orange zest to the batter. You can also experiment with spices like nutmeg or a dash of almond extract for a unique twist that complements the tartness of the rhubarb.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).