Rhubarb Pound Cake
According to Market regular Theresa Kubasak, this is “one of the most astounding recipes” from Tinky Weisblat’s, Love, Laughter, and Rhubarb. “Absurdly good,” according to another shopper, Taylor Evans. The first time Theresa made this cake was May 5, 2021. It was so good that she made it again on May 14! The scent of this moist, buttery poundcake reminds Theresa of her mother’s poundcake. Rhubarb is a vegetable after all, so enjoy this cake for “breakfast, lunch, or dinner,” according to Weisblat.
Sarah Gorman
Ingredients
1 cup (two sticks) softened butter - Theresa recommends splurging on Kerryg
2 cups sugar
4 eggs*
1 teaspoon vanilla
1-3 tablespoons orange zest
1 teaspoon baking powder
1/2 teaspoon salt
2-3 cups chopped rhubarb* (1/2 in pieces)
2 tablespoons powdered sugar
3 cups flour
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 325 and prep bundt pan with parchment paper
In an electric stand mixer (or using an electric hand mixer), cream butter until fluffy. Beat in sugar. Beat in eggs, followed by vanilla and orange zest. Mixture should be fluffy at this point. Beat in baking powder and salt.
In a separate bowl, toss chopped rhubarb in 2 tablespoons of powdered sugar. If the rhubarb still looks wet, coat it with a little flour.
On low speed, blend the remaining flour into the butter mixture. Gently fold the rhubarb into the batter. Transfer the batter to the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, about 1 1/4 hours. If the top seems to be browning too fast, but the cake isn’t done after 1 hour, reduce the heat to 300.
Set the pan on a wire rack to cool for 20 minutes, then turn the cake out on the rack and let cool completely.
