Orange Rhubarb Pound Cake

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recipe by The Kitchen Paper https://thekitchenpaper.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    510
based on 2 ratings

This bright pound cake features tangy rhubarb and hints of orange, all swirled into a moist buttery pound cake. Serve this with more fruit, ice cream, or whipped cream!

Inspired by: http://thekitchenpaper.com/orange-rhubarb-swirl-pound-cake/

recipe updated 25 Feb 2022

Ingredients

  • Rhubarb icon
    Rhubarb
    250 g
  • Plain flour icon
    Plain flour
    215 g
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ¼ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Butter icon
    Butter
    115 g
  • Sugar icon
    Sugar
    255 g
  • Orange zest icon
    Orange zest
    2 teaspoons
  • Egg icon
    Egg
    3
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Orange juice icon
    Orange juice
    1 tablespoon
  • Sour cream icon
    Sour cream
    120 ml
  • Water icon
    Water
    2 tablespoons
  • Brown sugar icon
    Brown sugar
    2 tablespoons
  • Powdered sugar icon
    Powdered sugar
    120 g

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Medium bowl
  • kCook icon Cake plate
  • kCook icon Loaf pan - 9"
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Add plain flour, bicarbonate of soda and salt to a clean medium bowl
  3. Add a clean stand mixer bowl - paddle attachment
  4. Add egg to the stand mixer bowl one by one
  5. Add vanilla extract, orange juice and sour cream to the stand mixer bowl
  6. Mix until smooth - paddle attachment
  7. Transfer half - paddle attachment
  8. Add rhubarb and water to a clean saucepan
  9. Cook until soft - medium heat
  10. Blitz with stick blender until smooth
  11. Add brown sugar to the purée
  12. Set 1/4 cup of the pureed rhubarb aside for later
  13. Grease and line a clean loaf pan with parchment paper
  14. Transfer half and reserve the rest
  15. None
  16. Bake - 1 hr 10 min, 160°C
  17. Transfer onto cooling rack and let cool
  18. Add powdered sugar and orange zest to the purée
  19. Frost a clean cake plate completely until covered
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