Moist Rhubarb Pound Cake with Tart Chunks and Vanilla Glaze Drizzle
Ingredients:
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1 cup sour cream
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh rhubarb, chopped (or frozen, thawed and drained)
For the glaze (optional):
1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Mix in the sour cream until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture until just combined.
Fold in chopped rhubarb.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the glaze, whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled cake before serving.
Prep Time: 20 minutes | Baking Time: 65 minutes | Total Time: 1 hour 25 minutes
Kcal: 410 kcal | Servings: 12
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