Recipe by Jun Tan
Photos by Amy Sheridan
Rhubarb is always an interesting ingredient to throw into the mix. You know it best for its tangy, crunchy role in the famous Strawberry Rhubarb Crumb Tart and you’ve probably even had just a plain old Rhubarb Pie. But the thing is, flavor combinations often work better when they stand in direct opposition to one another, as stark contrasts of themselves. So we took the tartness of rhubarb and set it against a background of smooth, creamy buttermilk in this Pound Cake Recipe with Rhubarb.
Pre-heat oven at 350 degrees F.
- In a sauce pan, combine water and sugar, stir and bring to a boil.
- Turn the heat down and add the rhubarb, and simmer for 5 minutes.
- Remove from heat and let it sit for 10 minutes.
- Strain the rhubarb, set aside to cool. (You can save syrup for tea, juice or to pour on pancakes).
- To make the batter, cream butter and sugar using a stand mixer with a paddle attachment for 5 minutes or until light and fluffy.
- Add the eggs one at a time, scraping the bowl and paddle after each addition.
- Combine and sift flour, baking powder, baking soda and salt.
- Combine buttermilk, lemon juice and vanilla.
- On low speed, alternately add dry ingredients and liquid to the butter mixture.
- Scrape the bowl and paddle and give it another stir for one minute.
- Butter or spray loaf pans, and divide the batter between the two pans.
- Top the cakes with rhubarb, pressing it lightly down into the batter.
- Bake for 45 to 50 minutes or until cake tester or toothpick is inserted and comes out clean.
- Cool for 15 minutes before un-molding.