“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.
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
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.