Rhubarb & Orange Pound Cake

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

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?

Course Dessert

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 20

Cook Time 1 40

Drain Time 20

Total Time 2 20

Servings slices

Calories 291kcal

Author Kaleb

Ingredients

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

Instructions

For the candied orange

Bring water and sugar to a boil.
Add orange slices and simmer for 15-20 minutes until slices are tender.
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.
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 5x9-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.
In a measuring cup, mix together eggs, yolk, buttermilk, and vanilla.
In a separate bowl, sift together flour, baking powder, baking soda, and 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.
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.
Pour over cooled cake and enjoy! If the cake isn't fully cooled, the glaze will soak in.

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