Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 70 minutes
Totaltime: 30 minutes


  • 2 cups rhubarb, cut into 1/4-inch pieces
    1/4 cup sugar

    1 3/4 cups flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    12 tablespoons unsalted butter, softened
    1 cup sugar
    3 large eggs, at room temperature
    1 1/2 teaspoons vanilla


  • For Rhubarb:
    In a small saucepan, combine rhubarb and sugar. Cover and cook over very low heat until rhubarb is tender.
    Stir occasionally to prevent burning. Drain, discarding liquid. Let cool to room temperature.
    For Cake Batter:
    Preheat oven to 350 degrees. Generously butter a 9 by 5-inch loaf pan. Sift flour, salt and baking powder together.
    Beat butter until creamy. Add sugar and beat until light and fluffy. Whisk eggs and vanilla together and add to butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold in rhubarb. Pour batter into prepared pan. Smooth with a spatula and make a lengthwise split i inch deep to minimize splitting.
    Bake until cake is browned and a tester comes out clean, about 1 hour and 10 minutes. Unmold and let cool right side up on a wire rack.
    (Adapted from Williams-Sonoma Taste)
Have you tried the recipe?

Rhubarb pound cake

Add Comment

* Required information
What is the fifth month of the year?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook