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Why I Love This Rhubarb Pound Cake
Every spring, rhubarb is the first thing that makes me feel like winter truly is on its way out here in Iowa. It’s the plant that shows up early, grows quickly, and begs to be turned into something delicious. And if you have a rhubarb patch, you probably are inundated with too much.
This rhubarb pound cake is my favorite way to lean into the season. The pound of butter gives it that classic crumb, while orange zest wakes everything up and makes the whole loaf smell like spring.
What really makes this loaf stand out is the little bit of candied ginger. Before you get scared, don’t worry: it’s not overpowering. It simply adds a warm, spiced background heat — which may not even be the correct way to describe ginger — that pairs really well with tart rhubarb and bright citrus. It’s one of the small touches that make the whole thing feel more memorable.
A few reasons this cake is so good:
- A classic buttery pound cake with a texture that slices beautifully.
- Rhubarb brings the tang, so the cake never tastes too sweet.
- Orange is used in both the cake and the glaze, which makes everything bright and zippy.
- Candied ginger adds something special, almost like it’s a secret ingredient.
- Made in a loaf pan, which means it’s easy to gift and slice.
Rhubarb Pound Cake Ingredients
These are the ingredients that go into this rhubarb pound cake:
- Unsalted butter – The foundation for that tender pound cake crumb. And yes, it’s a pound of butter, hence the name.
- Granulated sugar – Sweetens and helps create a light, fluffy base when creamed with butter.
- Orange juice and orange zest – Add fresh citrus flavor to the batter and glaze.
- Eggs and an egg yolk – Provide structure and richness for that classic pound cake texture.
- Buttermilk – Gives a gentle tang and keeps the cake moist.
- Vanilla extract and kosher salt – Used to round out the flavors and balance sweetness.
- All-purpose flour – Builds the cake’s structure.
- Baking powder – Helps the loaf rise with an even lift.
- Baking soda – Reacts with buttermilk for extra tenderness and a fine crumb.
- Candied ginger – The unique component of this cake, it adds little spiced bites that pair perfectly with rhubarb.
- Rhubarb – The star of the cake; tart, bright, and perfect for spring.
- Powdered sugar – The base for a smooth glaze that sets nicely on top.
The full amount of each ingredient can be found in the recipe card below.
How to Make Rhubarb Pound Cake
Cream the butter, sugar, and orange zest – In a large bowl, beat until light and fluffy, about 5 minutes.
Mix the wet ingredients – In a measuring cup, whisk together the eggs, egg yolk, buttermilk, and vanilla extract.
Sift the dry ingredients – In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt.
Combine wet and dry – With the mixer on low, add the wet and dry ingredients alternately to the creamed butter mixture, beginning and ending with dry (3 additions of dry and 2 of wet). Mix just until no streaks remain. Mix in the chopped candied ginger and diced rhubarb just until evenly distributed.
Bake – Pour the batter into an 8 ½ x 4 ½-inch greased loaf pan lined with parchment paper and bake in a preheated 325°F oven for 50-65 minutes, until a wooden skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then lift out and cool completely on a rack.
Glaze – Whisk together the sifted powdered sugar and 1 tbsp orange juice, adding more juice as needed until it’s smooth and pourable. Pour over the fully cooled cake (if the cake is warm, the glaze will soak in).
Optional topping – Mix the granulated sugar and orange zest, then sprinkle it over the glaze.
Recipe Tips
- Zest before you juice – This recipe uses both the zest and the juice. It’s much easier to zest a whole orange before you slice it and squeeze it for the glaze.
- Sift for a smooth crumb – While it may seem like an extra step that takes time, sifting the dry ingredients helps prevent pockets of baking soda or flour.
- Dice rhubarb evenly – Aim for small, even pieces so it bakes up tender and distributes throughout the loaf.
- Watch the browning – If the top is getting too dark before the center is done, tent with foil and keep baking.
- Cool completely for a true glaze – It’s an important step! If you want the glaze to be visible on top, let the loaf cool fully first.
- Control the glaze thickness – Start with 1 tbsp juice for a thicker glaze. You can always add more juice (2 tbsp) for a thinner drizzle, but start with the smaller amount to ensure you have the correct thickness.
Follow These Tips
Serving
After the cake has cooled, add the glaze and orange zest topping (if using). Then, slice and serve with coffee or tea. If serving at breakfast or brunch, add a bowl of berries and a big spoonful of whipped cream or Greek yogurt for the side. If you want to make it feel extra special, warm a slice slightly and serve with vanilla ice cream.
Storage
Refrigerate – Store the cake covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving, or warm gently in the microwave (or oven) for a slightly softer texture.
Freeze – Freeze the loaf (or individual slices) tightly wrapped for up to 2 months. For best results, freeze without the optional orange sugar topping, then add it after thawing, as it can dissolve into the glaze.
Reheat – When ready to enjoy, let come to room temperature or warm individual slices in the microwave for 10 to 15 seconds. You can also warm slices in a low oven (about 300°F) for a few minutes for a slightly toasted edge.
More Rhubarb Recipes
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Rhubarb & Orange Pound Cake
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 tbsp orange zest (about 1 orange)
- 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
- ¼ cup chopped candied ginger
- 1 cup diced rhubarb
- ½ cup sifted powdered sugar
- 1-2 tbsp fresh orange juice
Optional garnish
- 1 tbsp granulated sugar
- 1 ½ tsp orange zest (about ½ orange)
Instructions
- Prep: Preheat the oven to 325°F. Line an 8 ½ x 4 ½-inch loaf pan with parchment paper and grease with nonstick baking spray. Allow enough overhang of parchment paper to be used to lift the cake out after baking.
- Cream: In a large bowl, beat the butter, sugar, and orange zest until light and fluffy, 5 minutes.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar, 1 tbsp orange zest (about 1 orange)
- Prepare wet ingredients: In a measuring cup, mix together the eggs, yolk, buttermilk, and vanilla extract.3 large eggs, 1 egg yolk, ¼ cup buttermilk, 1 tsp vanilla extract
- Prepare dry ingredients: In a separate bowl, sift together the 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
- Mix: With the mixer on low, add the wet and dry ingredients alternately to the creamed butter and sugar mixture, beginning and ending with the dry (3 additions of dry and 2 of wet). Mix until no streaks remain. Then mix in the candied ginger and rhubarb.¼ cup chopped candied ginger, 1 cup diced rhubarb
- Bake: Pour into prepared pan and bake in the preheated 325°F oven for 50-65 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.
- Prepare the glaze: Whisk together powdered sugar and orange juice. Pour over the cooled cake. Note that if the cake isn't fully cooled, the glaze will soak in.½ cup sifted powdered sugar, 1-2 tbsp fresh orange juice
- Prepare the optional topping: In a small bowl, mix together the granulated sugar and orange zest. Sprinkle on top of the glaze.1 tbsp granulated sugar, 1 ½ tsp orange zest (about ½ orange)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
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 🙂