This is a pretty basic pound cake recipe. The addition of sour cream and the rhubarb is what makes it a special dessert. Moist, buttery with a tang from the rhubarb this is a wonderful dessert to have with a tall glass of iced tea.
- 1/2 cup butter, softened to room temperature
- 3 eggs
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cup rhubarb cut into 1/2 inch pieces
Prepare a Bundt pan with cooking spray. Preheat oven to 350 degrees.
Cream together with a mixer the butter, sugar, eggs and sour cream. Add vanilla, baking powder and baking soda. Mix at medium speed until well blended. Add flour and continue to beat until the batter is smooth. Fold in the rhubarb with a spoon. Pour into the Bundt pan and smooth the batter with a spatula so that it is evenly distributed in the pan. Bake at 350 for 60 minutes. Remove from oven and let cool slightly in pan before you turn it out onto a cooling rack. Makes 12-14 servings.