Thursday, May 7, 2015

Divine Rhubarb Pound Cake for Spring


We are always late to the party here in the NYC metro area.

Unless you go to the Union Square Greenmarket at 6 am, you are usually left in the dust when it comes to buying the freshest "it" produce of the season.

It took me forever to finally find stalks of rhubarb, and I never did find ramps (the sign always reads RAMPS SOLD OUT at the market).


It seems when the weather finally turns nice, we all have the same idea.
We all want rhubarb?

Probably not, but after I tell you about this cake, you will definitely want to find some.

You know I love an olive oil cake, and with yogurt for richness....so this was the rhubarb bomb.
No strawberries needed (I know many people like to add strawberries for sweetness to rhubarb desserts, not I).

This is the nicest loaf, everyone who tried a slice, squealed with delight and tasted notes of cardamom (which I am really loving lately), lemon zest and told a story of their mothers or grandmothers making a rhubarb pie or cake.....I never tried rhubarb probably until 10 years ago in a pie from Kings supermarket.

I have lived a sheltered life for sure.


Rhubarb Pound Cake (adapted from Tasting Table)

1 cup all-purpose flour
1/2 cup ground almonds or almond meal
1 1/2 cups rhubarb, cut into ½-inch pieces
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1 teaspoon finely grated orange or lemon zest
1/2 teaspoon vanilla extract
1/2 cup mild tasting olive oil (I use Colavita)
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
turbinado sugar for the top

Place a rack in the center of the oven and preheat it to 350°F. Grease an 8½-by-4½-inch loaf pan with the softened butter and dust the pan with flour (you can also line the loaf pan w/ parchment paper for easy lift out).

In a large bowl, whisk together the yogurt, sugar, eggs, zest, vanilla and olive oil.

In a medium bowl, sift the flour, almond meal, baking powder, cinnamon and cardamom together, then stir in the salt.

Slowly whisk the dry ingredients into the wet ingredients. Gently fold the rhubarb into the batter. Pour the batter into the prepared loaf pan.

I had some stalks leftover, so I cut them into pieces and decorated the top of the cake with them.


Sprinkle some turbinado sugar on top and place in the oven for 50-60 minutes until top is golden.


Let rest in the pan 15 minutes, before removing the cake to a cooling rack.


This is a pretty in pink tea cake, and perfect for Mother's Day on Sunday.
Serve with whipped cream and enjoy!

5 comments:

Laura Fromm said...

This sounds absolutely wonderful. I am going to hunt down some rhubarb and try this cake with gluten free flour. Lovely way to start the day. Thanks, Stacey.

Content in a Cottage said...

I love the way you arranged the stalks on top in a woven pattern. Looks like a delicious cake.
xo, Rosemary

Elizabeth Sahlman said...

A friend turned me on to FreshDirect when I was looking for morels. They have ramps and fiddle head ferns as well as rhubarb.

Stacey Snacks said...

Thank you Elizabeth! Good to know.

Stacey

Eileen said...

I'm making this cake right now. It is just beautiful the way you made it with the large pieces of rhubarb on top. Wish I could give you some of my rhubarb. I'm already going to have to filling my freezer with it.