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Rhubarb Pound Cake

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.

Every time I make this rhubarb cake, it always disappears so fast. Even my husband, who is not a huge fan of rhubarb, loves it.

Enjoy your rhubarb pound cake dusted with powdered sugar, with whipped cream, a scoop of vanilla ice cream or just like that.

Ingredients used to make this easy and moist rhubarb cake

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
3 medium eggs Germany, large US, room temperature
1 teaspoon vanilla extract
A pinch of salt
125 g (4.4 oz/ about ½ cup) butter, soft
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 of cinnamon

You’ll also need

Butter for greasing and breadcrumbs for dusting the loaf tin

How to make pound cake with rhubarb and vanilla

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.

Next, 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 the butter and sugar 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. Dust the rhubarb cake with icing sugar (powdered sugar) or drizzle with icing and enjoy.

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3 from 1 vote

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 mins
Cook Time50 mins
Total Time1 hr 5 mins
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.

Did you make this rhubarb cake? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




Greta Ruhbaum

Sunday 12th of June 2022

HELLO ESTER. MADE your Rhubarb pound cake today exactly how you said .. I am a good senior cake baker and try a lot of recipes on FB. The rhubarb cost today $15.00 a bunch wow. Anyway it did not came out of the TIN IT STUCK TO THE BOTTOM. half he cake came out and the rest stuck to the floor of the tin so it broke all over the place. somewhat disappointed . I found flavor good but would not call it Super Lecker. but it will be eaten .. Thank you for posting it i feel the tin should of been lined with baking paper ... Regards Greta

Ester

Sunday 12th of June 2022

Hi Greta, oh wow, that's quite expensive for rhubarb. If you were close by I would gladly give you some. Sorry you had a problem with this sticking! Did you maybe leave the cake in the pan for too long? I normally let the cake cool for about 10 minutes in the pan before removing it, otherwise it will sweat and gets stuck.