Strawberry Rhubarb Pound Cake
User Reviews
5
Strawberry Rhubarb Pound Cake
Description
This Strawberry Rhubarb Pound Cake starts with creaming softened butter and sugar until fluffy, then incorporating eggs one at a time and mixing in vanilla extract. Flour is gradually added and gently folded with diced fresh strawberries and rhubarb, ensuring the batter remains tender. The mixture is poured into a greased loaf pan and topped with additional sugar before baking at 350°F for about 55-60 minutes, until a toothpick inserted in the center emerges clean.
The rhubarb and strawberry pieces provide bursts of tart and sweet flavor distributed throughout the moist, fine crumb cake. The sugar topping creates a light crunchy crust on the surface. The cake is rich in butter flavor with fresh fruit notes, offering a balance of moistness and density typical of pound cakes. It is best served sliced and can work well as a breakfast treat, snack, or dessert.
Additions like nuts can add texture, though the cake is flavorful without them. It should be stored in an airtight container in the refrigerator to maintain freshness and typically keeps well for several days. Preparing the oven fully in advance ensures even baking.
Ingredients
- 2 ticks butter softened, 1 cup
- 1 cup sugar divide, plus 2 additional tablespoons
- 4 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup rhubarb diced, fresh
- 1 cup strawberry diced, fresh
Instructions
- Preheat oven to 350 degrees F
- Lightly grease a 9x5 loaf pan. (you can also place a piece of parchment paper down the center of the pan to more easily lift the loaf out after baking).
- Add the butter and one cup of sugar to a large bowl and blend with an electric mixer (or a stand mixer)
- Beat on medium speed for 3 minutes until fluffy.
- Add in one egg at a time and blend each one completely in before adding another one.
- Then add vanilla extract and blend in thoroughly.
- Gradually add in the flour and mix on low speed. After adding in all the flour, stop mixing to be careful not to overmix. It is okay to have some flour not completely mixed in.
- Add the diced fresh strawberries and rhubarb and gently fold into the batter.
- Continue turning the dough until flour is fully mixed in.
- Add the batter to the greased loaf pan
- Top with the remaining 2 tablespoons of sugar.
- Bake 55-60 minutes on the middle rack or until a toothpick inserted into the center is clean.
- Allow it to cool in the loaf pan for 5 minutes. Then remove from the pan and place it on a wire rack to completely cool. You can use a knife to run around the sides of the pan to loosen the sides of the pan
Notes
- Preheat oven at least 15 minutes before baking for even temperature.
- Add chopped pecans or walnuts for added texture if desired.
- To reduce calories, substitute half the butter with unsweetened applesauce.
- Fresh strawberries yield the best results, but thawed frozen strawberries are an acceptable substitute.
- Store the cake in an airtight container in the refrigerator for 3-4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 287kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 190mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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