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4 from 2 votes

Rhubarb Pound Cake

This rhubarb pound cake baked in a loaf pan with a great hint of vanilla and cinnamon is an absolute hit at our house during rhubarb season. It's simple & straight forward yet very moist and delicious - not too sweet and not too sour.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: cakes and desserts
Cuisine: Europa
Keyword: baking with rhubarb, fruit cake, pound cake, rhubarb cake recipe
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 30 cm (11.8 inch) loaf tin

Ingredients

For the batter

  • 250 g (8.8 oz/ about 2 cups + 2 tablespoons/ 8.8 oz/) plain flour/ all purpose flour
  • 125 ml (about ½ cup) milk room temperature
  • 100 g (3 ½ oz/ ½ cup) sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs Germany, large US room temperature
  • 125 g (4.4 oz/ about ½ cup) butter soft
  • a pinch of salt
  • 2 ½ teaspoons baking powder

for the filling

  • about 650 g (1.4 lbs.) rhubarb
  • 70 g (2.5 oz/ about 1/3 cup + 1 tablespoon) brown sugar
  • 1 teaspoon ground cinnamon

You'll also need

  • Butter for greasing and breadcrumbs for dusting the loaf tin

Instructions

  • Begin by preheating the oven to 180 °C (356 °F). Then grease a 30 cm (11.8 inch) loaf pan with butter and dust with breadcrumbs. Update: Some of the people, who tried this recipe stated that part of the cake was stuck at the bottom. So feel free to line the pan with a parchment paper, to keep the cake from sticking to the pan.
  • Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces and set aside.
  • Mix the brown sugar and cinnamon together and set aside. Then combine flour, baking powder and a pinch of salt and set aside as well.
  • In an empty bowl, add butter and sugar. Using either a hand mixer or a whisk, beat until creamy. Add the eggs one at a time and combine well. Then stir in vanilla extract. Add part of the flour and baking powder mixture and then milk. Repeat the process until you’ve used up all the flour and milk and set aside.
    Don’t over beat the batter when adding milk and flour. Otherwise, your cake won’t rise.
  • Assemble pound cake with rhubarb and bake: Start and end with batter: Spread a quarter of the batter into the prepared loaf pan and smooth with a spoon or spatula. Scatter about one third of the diced rhubarb over the batter. Then sprinkle with one third of the cinnamon sugar mixture on top. Repeat the process until you have used up the batter, diced rhubarb, and cinnamon sugar mixture. You should end with batter.
  • Using a skewer or similar draw a zig zag through the cake mixture to allow air to escape. Bake in the pre-heated oven, middle rack, for about 50 minutes. Since the temperature differs from oven to oven, insert a wooden toothpick near the center of the cake just to check the cake for doneness.
  • If the toothpick comes out clean, the cake is done. Let the cake cool down briefly (for about 10 minutes), then remove it from the cake tin and let cool down completely.