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.
- 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
- 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.