Rhubarb Pound Cake
Prep
Cook
Total
Yield 2 loaves
If you like rhubarb...or even if you hate it, try this recipe! The rhubarb melts away into buttery oblivion, leaving behind a solid crumb with a golden crust, made sweeter by the addition of sweet streussel. We love...
Ingredients
2 sticks salted butter, melted
2 cups granulated sugar
1 cup coconut or brown sugar
5 eggs
1 cup sour cream
2 Tbsp half and half or milk
3 cups unbleached, all-purpose flour
1 pinch salt
2 cups chopped rhubarb, about 4-6 stalks depending on size
2 stalks rhubarb, trimmed but left whole (leaves removed...remember they are poisonous!)
For streussel
2 cups powdered sugar
1 cup flour
1 cup coconut oil, hardened but not cold
1 pinch salt
1 Tbsp baking powder
Instructions
- Preheat oven to 350 F and butter your loaf pans well.
- In a mixer or by hand, cream together butter, sugars and eggs.
- Mix until well-incorporated and fluffy.
- Add sour cream and half and half or milk and mix until combined.
- Add flour and salt and mix until just combined (lumps will happen and they are ok!)
- Mix in rhubarb gently by folding, then divide batter between both loaf pans, or reserve half for Strawberry Rhubarb Stressel Muffins, recipe to follow.
- Make streussel by adding all ingredients to a bowl and mixing together with fingertips until combined and crumbly.
- Scatter desired amount of streussel on top (you'll have more left for Muffins), lay reserved rhubarb stalks across lengthwise (see photo).
- Place loaf pan(s) in the oven on the upper third rack and bake until cooked through and the top crust is browned.
- Allow to cool to room temperature, remove from loaf pan by loosening edges with the handles of a fork and flip out of pan. Slice and serve!
Courses breakfast, dessert, snack
Recipe by Vie at https://getvie.com/2018/05/01/rhubarb-rose-the-perfect-combination-for-the-spring-season/