Rhubarb Cardamom Pound Cake
For me, last weekend was one of those uncommonly perfect weekends: the ideal balance of productivity and leisure, where time somehow passes more slowly than usual, and all the pieces just fall right into place. Oh, and it was 80s and sunny. I could stay in last weekend forever and ever.
I managed to hit up the farmers market just as it opened on Saturday and just barely managed to snag a small basket of the season’s first batch of strawberries before they’d sold out, as well as all the rhubarb I could carry. The strawberries were a little early, though an unbelievable treat coming out of the rainy season, but the rhubarb was impeccable, and abundant. It is rhubarb season, readers- rejoice!! I hope you like rhubarb, because there’s going to be some rhubarb recipes coming up. Like, today.
One of my other weekend accomplishments was to shoot using my brand new tripod and remote shutter release. I really could not be happier with the amount of improvement these new tools have already allowed me to make with my photography- I’ve been so excited to post these photos! It has been really rewarding to look back and notice how much my photos have improved in the last few months. Looking forward to more progress!
Let us now discuss pound cake.
When going about dessert, admittedly, I have long felt that one could scarcely do better than fresh berries, whipped cream, and a Sara Lee pound cake from the freezer section. Really! I am totally into the dense, sponge-y texture, ready to absorb tasty juices secreted from macerated fresh strawberries. I love that I can peel off the top crust like a fruit roll-up. I also love it for the same reason I still find McDonald’s McNuggets palatable at times (dude, I know): in all my life, it has never tasted different. I crave nostalgia and the comfort therein.
Occasionally, and definitely for the better, life calls for something more distinguished. Enter this rhubarb pound cake. Greek yogurt gives this pound cake a moist and tender crumb, delicately scented with cardamom, and studded throughout with tender chunks of fresh, tangy rhubarb. It also happens to be just stunning to look at.
I served this up with a healthy slather of my easy rhubarb sauce to make it extra rhubarby, and about fifteen dollops of fresh whipped cream!
- Unsalted butter, softened, for greasing
- 1 1/2 c. + 1 T. flour, plus extra for pan
- 1 1/2 c. rhubarb, cut into 1/2" chunks
- 1 c. plain greek yogurt
- 1 c. sugar
- 3 large eggs
- 1 t. vanilla
- 1/2 c. canola or vegetable oil
- 2 t. baking powder
- 1/2 t. ground cardamom
- 1/2 t. kosher salt
- Preheat oven to 350 degrees. Grease a loaf pan evenly with softened butter. Sprinkle in a handful of flour and tilt/shake the pan until the bottom and sides are coated with flour. Tap out the excess and discard.
- Place chopped rhubarb in a small mixing bowl and toss with 1 T. of flour. Set aside.
- In a large mixing bowl, whisk together the yogurt, sugar, eggs, vanilla, and oil.
- Whisk in flour 1/2 c. at a time, mixing thoroughly between each addition. Whisk in the baking powder, cardamom, and salt.
- Add the rhubarb to the batter (avoid adding the excess flour). Gently fold in with a wooden spoon until just incorporated.
- Pour batter into prepared loaf pan. Bake 50 minutes to 1 hour, or until top is golden brown and a toothpick inserted into the center of the cake comes out clean. For me this was 1 hour.
- Allow the pound cake to cool completely before cutting. For best results, bake one day in advance.