Description
A rich and buttery pound cake with tart rhubarb and almond flavor.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup sugar
- 1 teaspoon almond extract
- 4 eggs
- 2 cups all-purpose flour
- 1 tablespoon flour (for rhubarb)
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup rhubarb
- raw sugar
Instructions
- Preheat oven to 350°F
- Cream butter and sugar for 8 minutes
- Add eggs one at a time
- Mix in almond extract and salt
- Add flour and cream of tartar
- Fold in rhubarb
- Transfer to loaf pan
- Top with sugar
- Bake 60 minutes
- Cool before slicing
Notes
- Use fresh rhubarb for best flavor
- Do not overmix batter
- Let cake cool fully before slicing
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
- Cholesterol: 95