Rhubarb pound cake

In an effort to use up some of our rhubarb, I've been baking a lot. I tried two different pound cake recipes and morphed the two recipes with my own ideas to come up with this one. It's delicious. So get yourself some rhubarb and make this cake!

Rhubarb Pound Cake


1 1/2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

8 tablespoons butter, softened

1 cup sugar

2 eggs

the zest of one lemon

1 teaspoon vanilla

1/2 cup sour cream

3 cups rhubarb


Preheat the oven to 350 degrees. Butter and flour 9 by 5 inch loaf pan. (Don't skip the flouring part, here. This cake is a bit sticky due to the fruit and sour cream, so butter and flour well and you won't have a problem.)

First, slice the rhubarb into 1/2-inch pieces until you have 3 cups worth. Place rhubarb into a sauce pan over medium heat. Sprinkle 1/4 cup of sugar over the top and cover, stirring frequently. Cook until the rhubarb begins to be softened- you don't want it mushy and saucy, but you do want it soft. Remove from heat. Set aside to cool.

Whisk together the flour, salt, baking powder, and baking soda.

Beat the butter and sugar together on medium-high speed until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon zest and then the vanilla. Reduce the speed to low and then add the flour in two additions, alternating with the sour cream. Stir in the rhubarb.

Pour the batter into the pan and smooth the top. Bake until a toothpick inserted into the center emerges clean, about 50-55 minutes. Let the cake cool in the pan on a wire rack, and then unmold it.

You can glaze this with a mixture of powdered sugar and lemon juice, or eat it as is!


  1. Oh goody!

    My rhubarb is already- just waiting for this recipe of yours to come along!

    Thanks Stacy!

  2. Oh it really is/was THAT good! I loved every bite I had. I will never forget that moment of hilarity while laboring for Justus when you guys were trying to sneak me food and we ended up with a strawberry on the floor.
    I hope to make this again asap.

    I always love your baking and cooking. You know what goes well together and the end result is always yummy! Thanks for sharing.

  3. Hi Stacy :) This looks super! My dad loves rhubarb, so I will be sharing this recipe with him. Love you! Q

  4. I've been itching for some rhubarb desserts and this looks perfect!

  5. I'm not crazy about rhubarb, but this does sound good.

  6. This is pretty incredible.

    I would take this over any poundcake/banana bread thing. The moistness and tartness with just the right amount of sweet.

    This was so good that if it would have been a girl we'd have named her 'barb. Yes, w/ the apostrophe at the begining.

  7. Stacy

    Thanks. I need to go pick ours, this will be perfect.

    mama to 7
    one homemade and 5 adopted

  8. Mike,
    Ha! Your comment about 'Barb had Mark and I chuckling. Now you've got me thinking up other desserts for any future possible labors, just for the fun of thinking up the name options.

  9. My dad used to ask my mom to make something called Apple Pan Dowdy.

    Do you think Mike could work that into a name for a future child?

    His or ours- we don't have a name for this one yet...

    Or how about the dessert called Blueberry Betty?

  10. thanks for posting this Stacy--I'll have to make it soon.

  11. I come here again and again to look up this recipe. I really need to write it down!

    Kimmie - "One homemade and 5 adopted equals 6! Where'd the other one go?

  12. Hi Stacey!
    This cake is absolutely delicious!
    I ate way too much, but I really enjoyed it :)
    Thanks for sharing.

  13. Hi Stacy! I have no idea why it has never occurred to me to combine pound cake and rhubarb, but boy, have I been missing out! What a delicious, delicious cake. Who needs pies and cobblers when there's cake?? Thank you for sharing the recipe, it will become a rhubarb season staple for me!


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