Oooh baby! It’s been a while since I’ve made a pound cake! I love making/eating pound cake — but somehow I’ve forgotten about it for a while. UNTIL NOW! Welcome back with this beauty: orange rhubarb swirl pound cake. Exact same principle as my strawberry swirl pound cake: fruity puree swirled into rich buttery pound cake, baked into perfection and topped with a sweet fruity glaze. Dare I call this breakfast? It’s fruit, so yeah. Or lunch. Or dinner. Or ANYTIME deliciousness.
I’ll leave you with pictures and a recipe — I’m a woman of few words these days! xoxo
Description
This sweet and tangy pound cake has swirls of rhubarb laced with orange, and is topped with a glaze made of rhubarb puree and powdered sugar.
Scale
Ingredients
- 1 2/3 cups sifted AP flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 2 tsp orange zest, divided
- 3 large eggs
- 1/2 tsp of vanilla extract
- 1 Tbsp orange juice
- 1/2 cup sour cream
- 2 cups rhubarb slices (1/2″ thick)
- 2 Tbsp brown sugar
- 1 cup powdered sugar, sifted
Instructions
- Preheat the oven to 325 F and prepare an 8″ loaf pan with butter and parchment paper.
- Combine the flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter, sugar, and 1.5 tsp orange zest together until light and fluffy.
- Add the eggs, one at a time, scraping down the sides of the bowl as needed.
- Add the vanilla, orange juice, and sour cream. Mix until smooth.
- In two batches, add the flour to the wet mixture, mixing until just incorporated.
- If you’re using fresh rhubarb, cook it in a saucepan with 2 Tbsp water until it is very soft, but not mush. Drain off excess water, and blend into as smooth a sauce as you can. Add the brown sugar. Set 1/4 cup of the pureed rhubarb aside for later. If you’re using frozen rhubarb, microwave until thawed (it will be soft), drain the water, and follow the same instructions as above.
- Fill the loaf pan halfway up with cake batter, then pour about 1/3 cup of the rhubarb puree on top. Pour the rest of the batter on top of the puree, and use a butter knife to swirl everything together.
- Bake for 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. Let cool before mixing the remaining rhubarb puree with the powdered sugar and remaining orange zest. Pour over the loaf and allow to set before serving.
Kitty says
A quick question – what do you mean by AP flour?
Mary says
Hi Kitty! AP = All Purpose! xoxoxo
slope says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
★★★★★
Mary says
Good luck!
Amber says
Question, my frosting is super runny and I’ve already added well over a cup of powdered sugar. Do you have any recommendations?
Mary says
Hi Amber! Keep adding powdered sugar! Even the little bit more of liquid requires a ton more powdered sugar, so this will definitely vary person to person!
Allison says
Hi, do you know what I should do to alter this recipe for high altitude? I am at 4500 ft. Thanks!
Mary says
Hi Allison! I don’t personally have experience with this, but the rest of the internet does! This link has a chart of good changes to make. Enjoy! xo
2pots2cook says
Pure perfection !Thank you so much !
Mary says
Thank you!! xo
Daphne says
How did you make frosting pink?
Mary says
With rhubarb! If you have enough pink rhubarb (not green), it should be fine. Otherwise, you could throw in a raspberry or two for some color!