Rhubarb Swirl Pound Cake
Tart rhubarb takes center stage in this dense, perfectly glazed pound cake that will have your loved ones reaching for a second slice.
Makes 1 (9x5-inch) cake
1½ cups ½-inch-sliced rhubarb
½ cup sliced fresh strawberries
1¼ cups plus ⅓ cup granulated sugar, divided
1 teaspoon vanilla extract, divided
½ cup unsalted butter, softened
3 large eggs, room temperature
½ cup sour cream, room temperature
1⅔ cups all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon baking soda
2½ cups confectioners’ sugar
Preheat oven to 350°. Butter a 9x5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.
rhubarb, strawberries, ⅓ cup granulated sugar, and ½ teaspoon vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until rhubarb has broken down and mixture is bubbly and thickened, about 10 minutes. Transfer mixture to the container of a blender; purée until smooth. Transfer purée to a small bowl; place bowl in an ice water bath.
