Table of Contents
  1. Watch how to make this pound cake recipe
  2. Rhubarb & Orange Pound Cake Recipe

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!

Top down view of pound cake sitting on white serving platter on wood board topped with white glaze that dripped down the sides as well as candied orange slices
Candied orange slices sitting on top of pound cake with white glaze poured all over the top
Interior or orange pound cake showing with white glaze over the top with candied orange slices as well

More cake recipes

Watch how to make this pound cake recipe
Pound cake loaf sitting on white serving platter on wood board with slicing knife behind topped with orange slices and a white glaze

Rhubarb & Orange Pound Cake

5 from 1 vote
While not a traditional pairing, rhubarb fits so well in a pound cake. This version also adds in orange for a nice, bright flavor that works well with the rhubarb. Topped with a white glaze and candied oranges, what could be better when it's spring?
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Drain Time 20 minutes
Total Time 2 hours 20 minutes
Servings 16 slices


For the candied orange

  • 1 cup water
  • 1 cup sugar
  • 1 orange thinly sliced with seeds removed

For the pound cake

  • 8 oz butter room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 egg yolk
  • ¼ cup buttermilk
  • 1 tsp vanilla extract
  • 1 ¾ cups flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup diced rhubarb
  • ¼ cup chopped candied ginger

For the glaze

  • ¼ cup powdered sugar
  • 2-3 tbsp candied orange sauce


For the candied orange

  • Bring water and sugar to a boil.
    1 cup water, 1 cup 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.
    8 oz butter, 1 cup sugar
  • In a measuring cup, mix together eggs, yolk, buttermilk, and vanilla.
    3 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 flour, ¾ tsp baking powder, ¾ tsp baking soda, ¼ tsp 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 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.


Serving: 1sliceCalories: 291kcalCarbohydrates: 41.7gProtein: 3.2gFat: 13gSaturated Fat: 7.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.8gTrans Fat: 0gCholesterol: 77.3mgSodium: 116.7mgPotassium: 122.1mgFiber: 0.7gSugar: 29.9gVitamin A: 119.2IUVitamin C: 5.8mgCalcium: 52.7mgIron: 0.9mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. The cake is in the oven now!
    It smells delicious… one comment… you said add ginger… I think you meant orange