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I’m always finding new ways to use rhubarb and obviously go to desserts first and it’s easy to see why! Desserts are the perfect end to a wonderful meal, culminating in a beautiful night. As I’ve mentioned, rhubarb is a favorite of mine and honestly, I think a lot of it is sentimental. I also especially love rhubarb married with orange. A slice of this rhubarb and orange pound cake rings in summer at its best.
Rhubarb can sometimes be an ingredient that’s hard to use in recipes, especially when it comes to baking. All of the water contained in the rhubarb can easily make items almost too moist. Quickly salting the rhubarbs solves this problem and adding candied orange adds a touch of elegance that will send your taste buds through the roof!
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Watch how to make this pound cake recipe
Rhubarb & Orange Pound Cake
Ingredients
For the candied orange
- 1 cup water
- 1 cup granulated sugar
- 1 orange thinly sliced with seeds removed
For the pound cake
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 egg yolk
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 1 cup diced rhubarb
- ¼ cup chopped candied ginger
For the glaze
- ¼ cup sifted powdered sugar
- 2-3 tbsp candied orange sauce
Instructions
For the candied orange
- Bring water and sugar to a boil.1 cup water, 1 cup granulated sugar
- Add orange slices and simmer for 15-20 minutes until slices are tender.1 orange
- Remove from heat and let cool. This will make extra candied oranges and syrup but they keep for months in the fridge and are delicious in baked goods and drinks!
For the prepared rhubarb
- Place 1 cup diced rhubarb in a colander and sprinkle with 1 teaspoon salt.1 cup diced rhubarb
- Let drain for 20 minutes.
- Rinse rhubarb well and lightly squeeze in paper towels to remove excess moisture. Set aside.
For the pound cake
- Spray a 5×9-inch loaf pan with nonstick cooking spray and dust lightly with flour, tapping out the excess. Set aside.
- Beat butter and sugar until light and fluffy, 5 minutes.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar
- In a measuring cup, mix together eggs, yolk, buttermilk, and vanilla.3 large eggs, 1 egg yolk, ¼ cup buttermilk, 1 tsp vanilla extract
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.1 ¾ cups all-purpose flour, ¾ tsp baking powder, ¾ tsp baking soda, ¼ tsp kosher salt
- With the mixer on low, add the wet and dry ingredients alternately, beginning and ending with the dry (3 additions of dry and 2 of wet). Mix until no streaks remain.
- Mix in candied ginger and prepared rhubarb.¼ cup chopped candied ginger
- Pour into prepared pan and bake in a preheated 325°F oven for 50-80 minutes until a wooden skewer inserted in the middle of the cake comes out clean. If the top browns too much, tent with foil.
- Remove from oven and cool in the pan for 10 minutes then remove to a cooling rack.
For the glaze
- Whisk together powdered sugar and candied orange syrup.¼ cup sifted powdered sugar, 2-3 tbsp candied orange sauce
- Pour over cooled cake and enjoy! If the cake isn't fully cooled, the glaze will soak in.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
The cake is in the oven now!
It smells delicious… one comment… you said add ginger… I think you meant orange
Candied ginger is included in the recipe ingredients just below the rhubarb 🙂