Rhubarb Pound Cake
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 Ingredients. ½ cups Butter, Softened To Room Temperature. 1 cup Sugar. 3 whole Eggs. ½ cups Sour Cream. ½ teaspoons Vanilla. ¼ teaspoons Baking Powder. ⅛
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 about 650 g (1.4 lbs.) rhubarb 70 g (2.5 oz/ about 1/3 cup + 1 tablespoon) brown sugar 1 teaspoon of cinnamon You’ll also need Butter for
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This quick rhubarb cake couldn't get easier. It comes together in less than an hour, and you only need one bowl for the batter. The moist and
Make the rhubarb pound cake: Place a rack in the center of the oven and preheat it to 350°. Grease an 8½-by-4½-inch loaf pan with the
Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour,
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick ; 1 3/4 cups sugar ; 1 1/2 cups all-purpose flour ; 1 1/2 teaspoons baking powder ;
After poaching the rhubarb, the sugar syrup is boiled down into a glaze to be brushed over the cake, adding shine and moisture. Too much star
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
Ingredients. ½ cups Butter, Softened To Room Temperature. 1 cup Sugar. 3 whole Eggs. ½ cups Sour Cream. ½ teaspoons Vanilla. ¼ teaspoons Baking Powder. ⅛
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
about 650 g (1.4 lbs.) rhubarb 70 g (2.5 oz/ about 1/3 cup + 1 tablespoon) brown sugar 1 teaspoon of cinnamon You’ll also need Butter for
Rhubarb Pound Cake Yields 1 loaf (or 3 mini loaves) 2 cups (240 grams) rhubarb, cut into 1/2-inch pieces 1 1/2 cups (300 grams) granulated
This quick rhubarb cake couldn't get easier. It comes together in less than an hour, and you only need one bowl for the batter. The moist and
Make the rhubarb pound cake: Place a rack in the center of the oven and preheat it to 350°. Grease an 8½-by-4½-inch loaf pan with the
Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour,
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick ; 1 3/4 cups sugar ; 1 1/2 cups all-purpose flour ; 1 1/2 teaspoons baking powder ;
After poaching the rhubarb, the sugar syrup is boiled down into a glaze to be brushed over the cake, adding shine and moisture. Too much star
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