Rhubarb~Yogurt Pound Cake with Rhubarb Glaze

“Never rub another man’s rhubarb.”

Jack Nicholson, The Joker, Batman, 1989

It’s rhubarb season and everywhere in farmers’ markets the gorgeous stalks are awaiting transformation in the kitchen.  This pound cake showcases tart slices of the fruit encased in a batter made with olive oil, yogurt and scented with aromatic cardamom and orange zest.  Each bite still lets the beloved tartness of rhubarb shine.  The result is a moist delectable cake with a gorgeous pink rhubarb glaze.  I divided the batter in mini loaves so I could freeze them.  The recipe can make a classic loaf as well.

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Rhubarb is prized nutritionally for its low calorie, high fiber content.  Rich in antioxidants, minerals and vitamins, it provides B complex vitamins, iron, copper, calcium, potassium and phosphorus.  Cardamom is also rich in antioxidants, iron, manganese, vitamins B amd C, potassium, calcium and magnesium. (Www.nutrition-and-you.com).  This is a cake with a huge nutritional punch!

While it is in season, take a bunch of rhubarb home and get creative incorporating it into your cooking.

RHUBARB~YOGURT POUND CAKE WITH RHUBARB GLAZE

  • Servings: 8
  • Time: 1 hr
  • Difficulty: easy
  • Print

Adapted from Tasting Table

1 1/2 c plus 1 T unbleached flour

2 c rhubarb, cut in 1/2″ slices

1 c Greek yogurt

1 c sugar

3 large eggs

zest of 1 large orange

1/2 t vanilla extract

1/2 c olive oil

2 t baking powder

1/2 t ground cardamom

1/2 t kosher salt

butter to grease your pan

For the glaze: 1 cup chopped rhubarb, 1 cup sugar, 1 cup water

Preheat oven to 350F.  Grease either a mini loaf pan or full loaf pan with the  butter.  Toss the rhubarb with the 1 T flour.

Combine the dry ingredients in a bowl:  flour, baking powder, salt, cardamom.

Mix together the wet ingredients:  eggs, sugar, zest, olive oil, yogurt, vanilla.

Gradually add the dry ingredients to the wet until just combined.  Fold in the rhubarb.  Pour batter into the prepared pan.  Bake in the center of the oven for 40-45 minutes if using a mini loaf pan or 50-60 minutes if using a full loaf pan.

To make the rhubarb syrup, bring the rhubarb, water and sugar to a boil, reduce heat and continue cookiing until syrup is pink and able to coat the back of a spoon, about 10 minutes.  Puncture the cake with a toohpick and pour the strained glaze over, while it is still warm.

Serve plain or with a dollop of whipped cream if desired.

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Advertising art by Cicely Mary Barker for Taylors of Harrogate Tea company

Advertising art by Cicely Mary Barker for Taylors of Harrogate Tea company

16 thoughts on “Rhubarb~Yogurt Pound Cake with Rhubarb Glaze

  1. I could just kick myself as I just passed up some stalks of beautiful rhubarb at the market this morning! If I had it I could make this lovely pound cake, slice it, toast it and eat it with my coffee in the morning. Alas, I will have to wait another day. Wonderful post Johanne.

    • Thank you Teresa! I was thinking of you when I went searching for an art piece featuring rhubarb, evidently not a popular subject! Glad you enjoyed the post.

      Sent from my iPad

      >

  2. Pingback: Using Fresh Flowers in Food Presentation | French Gardener Dishes

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