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

Ingredients:

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


Directions:

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!