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RHUBARB POUND CAKE
Serves: 8
2 cups rhubarb, cut into
1/4-inch pieces
1/4 cup sugar
FOR CAKE BATTER:
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted
butter, softened
1 cup sugar
3 large eggs, at room temperature
1
1/2 teaspoons vanilla
For Rhubarb:
In a
small saucepan, combine rhubarb and sugar. Cover and cook over very low heat
until rhubarb is tender.
Stir occasionally to prevent burning. Drain,
discarding liquid. Let cool to room temperature.
For Cake Batter:
Preheat oven to 350 degrees. Generously butter a 9 by 5-inch loaf pan. Sift
flour, salt and baking powder together.
Beat butter until creamy. Add sugar
and beat until light and fluffy. Whisk eggs and vanilla together and add to
butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold
in rhubarb. Pour batter into prepared pan. Smooth with a spatula and make a
lengthwise split i inch deep to minimize splitting.
Bake until cake is
browned and a tester comes out clean, about 1 hour and 10 minutes. Unmold and
let cool right side up on a wire rack.
(Adapted from Williams-Sonoma
Taste)
