This rhubarb pound cake is one of the prettiest cakes I’ve made in a long time. The secret to keeping the bright pink stems is to slice and poach them in syrup for just a minute prior to adding them to the batter.
We have a young rhubarb crown that grows in an old dolly tub; it’s about 4 years old, so just about ready to start harvesting. We managed to harvest about half a dozen stalks and acquired a few more from our neighbours’ garden, whose chickens we’ve been looking after while they’ve been away.
Speaking of which – look at the colour of those whisked eggs produced by the aforementioned chucks – aren’t they a bright yellow?! I made some scrambled eggs earlier this week, and it was almost glow-in-the-dark!
The middle layer of rhubarb is a nice twist, and now I’ll always remember the tip about pre-cooking a cake for 20 minutes before adding the top layer of fruit to prevent it sinking during the bake.
The combination of tart rhubarb and sweet vanilla sponge is a real winner.
Click here to save the rhubarb pound cake recipe to Pinterest for later!

Rhubarb pound cake
Ingredients
- For the rhubarb:
- 225 g/8oz rhubarb stalks about 3 to 4 large stalks
- 175 g/6oz caster sugar
- ½ tsp vanilla bean paste
- For the cake:
- 225 g/8oz unsalted butter softened
- 200 g/oz cake flour
- 1 tsp baking powder
- ½ teaspoon fine salt
- 80 ml/3fl oz whole milk
- 1 tsp vanilla extract
- ½ tsp vanilla bean paste
- 175 g/6oz caster sugar
- 4 large eggs
Instructions
- Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You’ll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching
- In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid
- Pre-heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt
- In a small bowl, whisk together milk, vanilla extract and vanilla bean paste
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined
- Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top
- Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's centre comes out clean, another 30 to 50 minutes
- While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve

Missing steps, goes from whisking the milk mixture to having batter. What about the eggs?
Right you are! I’ve added the missing step. Many thanks for pointing it out.