This time of year I always look forward to the arrivals of all the late spring fruits: rhubarb, peaches and apricots are by far my favorites. They've all arrived in my market now as is obvious by my posts. For those of you who follow me, I guess I don't need to remind you how many rhubarb recipes you see from me each spring! I even have a Pinterest board entitled "Just Rhubarb"! I'm a purist and don't like to mix it with other fruits, so you'll not find any strawberry/rhubarb combos here. I honestly think my all time favorite is the rhubarb ice cream I posted three years ago, but I keep finding gems to post....and here's one for you pound cake lovers. I love the tartness of rhubarb and it shines right through in this pound cake. Can you see how tender a crumb this cake has? I always think sour cream or yogurt has a great deal to do with that.
This freezes a dream too!
From Pastry Affair
2 cups rhubarb, cut into 1/2-inch pieces
1 1/2 cups granulated sugar, divided
1/2 cup butter, room temperature
3 large eggs
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
1/3 cup sour cream
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F. Butter a loaf pan, then sprinkle with unflavored bread crumbs. Tap out excess.
In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Cool.
In your mixer, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt until uniform. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.
Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.