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 1,930
printed 172

saved 0

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

Share

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.

HOME
Nuko@York
I’ve got 15 recipes!

NUKO@YORK
Step into my kitchen!
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
This makes 12 simple but very versatile rolls.
Strong flour, Granulated sugar, Salt, Butter, Easy Yeast, Milk
HOME
I used shelled crab meat from Sea Food and Eat It.
Crabmeat from Sea Food and Eat It, Rice, White wine, Ginger, Salt, Soy sauce, Mirin, Dashi broth, Spring onions
HOME
You can make two trays with this recipe - it might not be enough!
Butter, Brown sugar, Egg, Plain flour, Soybean flour, Mixed spice
HOME
So simple, just add a few ingredients and set your rice cooker to do all work.
Rice, Kombu seaweed sheet, Salt, Mirin, White wine, Garden peas (shelled), Water
HOME
The fresh sourness of rhubarb makes this pound cake so wonderful!
Rhubarb, Flour, Baking powder, Butter, Granulated sugar, Eggs , Vanilla extract, Brandy, Milk
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

It's a simple recipe using supermarket puff pastry - you can't go wrong.
Apples, Granulated sugar, Butter, Cinnamon powder, Custard:, Flour, Milk, Egg, Vanilla extract, Puff pastry, Egg yolk
Sweet and sour rhubarb on a crispy pastry base - mmmm, really delicious!
Rhubarb, Shortcrust pastry, Granulated sugar (for sprinkling), Low fat cream cheese, Granulated sugar, Cornstarch, Lemon juice, Egg yolk (medium)
KT
HOME
A heavenly light texture...and so homely and comforting!
Pain flour, Baking powder, Unsalted butter, Salt, Caster sugar , Vanilla extract, Egg, Milk
monaka
PRO
Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!
Custard filling:, A, Egg (medium), Cornstarch (sieved), Sugar, Milk (fat free), Vanilla bean paste or vanilla extract, B, Double cream, Pastry:, Puff pastry sheet, Beaten egg
Yukiko
PRO
Christmas is not Christmas without a mince pie!
[Pastry], Flour, Salt, Unsalted butter, Caster sugar or icing sugar, Egg, Mincemeat, Milk, Icing sugar
yhiranuma
PRO
I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.
Doughnuts:, Plain flour, Baking powder, Eggs (medium), Golden caster sugar, Rice bran oil, Boiled sweetcorn, Linseeds (if you like), Rice bran oil for frying

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.