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 2,534
printed 180

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

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Ingredients

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.

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