Rhubarb Strawberry Pound Cake

Ah, rhubarb. It's so wonderfully weird. 

With its ruby red and green stalks, rhubarb is one of the earliest fruits in season - sprouting up as early as mid-May. And if you have space in your backyard, it's also one of the easiest plants to grow (and thankfully one of the hardest ones to kill ... despite a lot of neglect in my own backyard). 

Now ... what to do with this tart temptation? Well, rhubarb and strawberries always go together perfectly. Thank of them like the cast of a romantic comedy. One is the leading lady - sweet, gorgeous, adored by virtually everybody. The other is the sassy, down-to-earth best friend, who makes everything a lot more interesting.

Rhubarb Strawberry Pound Cake



Preheat oven to 325°. Stir together the first 4 ingredients in a medium bowl. Pour batter into a greased 9 x 5 loaf pan. Dollop spoonfuls of fruit spread on top, and swirl with a knife to create a marbled effect. Bake 55-60 minutes. Cool completely before slicing. If desired, serve with whipped cream and sliced strawberries.

Tips and Hints

  • If you aren't sure if your cake is quite done, just insert a toothpick in the center check - it's ready when it comes out clean.
  • For rhubarb-strawberry muffins, just spoon the batter into greased muffin tins; swirl with fruit spread. Bake at 350° for about 30 minutes.
  • This would also be delicious with a crumble or streusel type of topping - made with butter, brown sugar, oats and/or shredded coconut.
  • Top with whipped cream and strawberries as pictured, or serve with a scoop of vanilla ice cream for summer entertaining.
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