Rhubarb Pound Cake

The fresh sourness of rhubarb makes this pound cake so wonderful!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Serves 4 Prep: 10 min Cook: 50 min

Ingredients

Rhubarb 200g
Flour 200g
Baking powder 2 tsp
Butter 200g
Granulated sugar 220g
Eggs 4
Vanilla extract few drops
Brandy 1 tbsp
Milk 1 tbsp

Method

1
Chop the rhubarb into 1cm chunks and mix with 20g sugar.
2
Line two pound cake tins with baking paper or rub with butter. Sift the flour and baking powder into a bowl.
3
Separate the eggs into yolks and whites. Add 100g sugar into the egg whites in 2 separate lots. Whisk well to make a meringue into hard peaks.
4
Mix the room temperature butter until light and creamy. Add 100g sugar in 2 separate lots and mix well.
5
Add the beaten egg yolks to Step 4 a bit at a time and mix well. Add the milk, brandy and vanilla extract a bit at a time and mix well.
6
Add 1/3 of the meringue at Step 3 into Step 5 and mix lightly in a folding motion.
7
Add half of the flour at Step 2 into Step 6 and fold in lightly again. Add 1/3 of the meringue at Step 3 and mix again.
8
Add the remaining flour into Step 7 then add the rhubarb from Step 1. Mix together lightly.
9
Add the final meringue into Step 8 and fold in. Pour into both tins evenly. Make a hollow in the centre.
10
Drop the tins from about 20cm high to force out any air.
11
Put in a preheated oven 190C, turn down immediately to 170C and bake for 35-40 minutes. Check with a skewer that it comes out dry.
12
Remove from the tins and allow to cool before serving in slices.

Tips & Note

When you separate the yolks and whites, be extra careful - if there's any yolk in the white, the meringue won't be that good.
Up to Step 5, mix well with a blender, but from Step 6 onwards, mix only lightly with a spatula.
This makes two tins, so halve the ingredients for 1 tin.

Rhubarb Pound Cake

The fresh sourness of rhubarb makes this pound cake so wonderful!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Serves 4

Prep: 10 min

Cook: 50 min

Ingredients

Rhubarb 200g
Flour 200g
Baking powder 2 tsp
Butter 200g
Granulated sugar 220g
Eggs 4
Vanilla extract few drops
Brandy 1 tbsp
Milk 1 tbsp

Rhubarb Pound Cake

Recipe ID :577 Posted on 24 MAY 2015

Serves 4

Prep 10min
Cook 50min
views 6,523
printed 211

saved 0

The fresh sourness of rhubarb makes this pound cake so wonderful!

Share

Ingredients

Print Ingredients Email Ingredients
200g
200g
2 tsp
200g
220g
4
few drops
1 tbsp
1 tbsp

Method

Prep
10min
Cook
50min
1
Chop the rhubarb into 1cm chunks and mix with 20g sugar.
2
Line two pound cake tins with baking paper or rub with butter. Sift the flour and baking powder into a bowl.
3
Separate the eggs into yolks and whites. Add 100g sugar into the egg whites in 2 separate lots. Whisk well to make a meringue into hard peaks.
4
Mix the room temperature butter until light and creamy. Add 100g sugar in 2 separate lots and mix well.
5
Add the beaten egg yolks to Step 4 a bit at a time and mix well. Add the milk, brandy and vanilla extract a bit at a time and mix well.
6
Add 1/3 of the meringue at Step 3 into Step 5 and mix lightly in a folding motion.
7
Add half of the flour at Step 2 into Step 6 and fold in lightly again. Add 1/3 of the meringue at Step 3 and mix again.
8
Add the remaining flour into Step 7 then add the rhubarb from Step 1. Mix together lightly.
9
Add the final meringue into Step 8 and fold in. Pour into both tins evenly. Make a hollow in the centre.
10
Drop the tins from about 20cm high to force out any air.
11
Put in a preheated oven 190C, turn down immediately to 170C and bake for 35-40 minutes. Check with a skewer that it comes out dry.
12
Remove from the tins and allow to cool before serving in slices.

Tips & Note

When you separate the yolks and whites, be extra careful - if there's any yolk in the white, the meringue won't be that good.
Up to Step 5, mix well with a blender, but from Step 6 onwards, mix only lightly with a spatula.
This makes two tins, so halve the ingredients for 1 tin.

HOME
Nuko@York
I’ve got 15 recipes!

NUKO@YORK
Step into my kitchen!
You can make 3 trays with this amount - garnish with your favourite toppings, you can do three different ones!
Flour, Butter, Granulated sugar, Egg, Milk, Vanilla extract, Jam or raisins for garnish
HOME
Use lots of blueberries, they pop deliciously in your mouth!
Butter, Granulated sugar, Eggs (medium), Flour, Baking powder, Milk, Dried blueberries
HOME
It's just as easy to make it as to buy it - this recipe makes 12.
Strong flour, Plain flour, Dried yeast, Sugar, Vegetable oil, Warm water, Minced pork, Dried shiitake mushrooms (large, rehydrated), Courgette, Leek (white leaves), Ginger, Salt, Soy sauce, White wine, Sesame oil, Pepper
HOME
These are so simple and tasty when you make them at home!
Flour, Baking powder, Salt, Sugar, Butter, Egg, Milk, Cheddar cheese
HOME
I made a Toyama region, Japan local recipe using smoked mackerel this time.
Sushi rice:, Rice, Dashi kombu sheet, Sugar, Salt, Rice vinegar, Topping:, Smoked mackerel fillets, Ginger (grated), Garnish:, Nori sheet
HOME
You don't need to make a white sauce.
Fennel bulb, Onion, White fish fillets (such as cod), Olive oil, Flour, Milk, Salt, Pepper, Stock granules, Short pasta, Parsley, Cheddar cheese
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

Just add azuki beans into a basic pound cake recipe - it tastes wonderful!
Eggs (medium), Self raising flour, Sugar, Butter, Honey in a bit of water, Vanilla extract, Tinned sweet azuki beans
Tobuchan
HOME
A nostalgic taste that reminds me of my childhood.
Double cream, Milk, Brown sugar, Egg yolks, Salt, Vanilla extract, Sugar, Water
motoko
HOME
Rich and creamy trifle that's worth making at home.
Sponge fingers packet, Brandy & Sherry, Raspberry jam, Raspberries, Custard:, Egg yolks, Caster sugar, Cornflour, Double cream, Topping Cream:, Lemon juice, Sherry or Brandy, Almond flakes (toasted), Lemon or orange zest
yhiranuma
PRO
Use dry baguette to bring it back to life sweetly!
Baguette (baton size), Sultanas or raisins, Butter, Nutmeg powder, Milk, Eggs, Cinnamon powder, Double cream, Granulated sugar, Vanilla extract
Tobuchan
HOME
You can make 3 trays with this amount - garnish with your favourite toppings, you can do three different ones!
Flour, Butter, Granulated sugar, Egg, Milk, Vanilla extract, Jam or raisins for garnish
Nuko@York
HOME
A nice lightly savoury scone, ideal for breakfast.
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Bacon, Black pepper
monaka
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil