Rhubarb Pound Cake - Perfect Mother's Day Recipe

Ruth-Anne Ford

Tea cakes are so fun because they can be enjoyed at any time of the day - breakfast, afternoon treat or dress them up for a dessert! This dessert is simple enough for This Rhubarb Pound Cake is enrobed in white chocolate raspberry ganache glaze with décor of buttercream, rhubarb jam, and lilac flowers. 

8 oz. butter
1 cup sugar
4 oz. plain greek yogurt
3 eggs
1/2 tsp. vanilla
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. kosher salt
1/2 tsp. lemon zest

1 1/2 cups Rhubarb (sliced to 1/2 inch thick - toss in 2Tbls. flour before adding to your batter

  1. Preheat oven to 350
  2. Grease and line a loaf pan with parchment paper
  3. Cream butter, sugar
  4. Add yogurt, vanilla, eggs, mix
  5. Add dry ingredients and lemon zest.
  6. Toss in rhubarb slices. 
  7. Pour into prepared pan
  8. Bake for 40 minutes or until toothpick is clean. 

Raspberry White Chocolate Glaze (optional)

8 oz. white chocolate
1 cup heavy cream
2 tbl. raspberry jam
food coloring (optional)

  1. Place chocolate in a bowl.
  2. Heat cream to just to a simmer; 
  3. Add jam, wisk;
  4. Pour over chocolate, wisk;
  5. Add food coloring (optional)

- To pour over cake: place a cooling rack over a sheet pan. Place cake on top of cooling rack, pour glaze on top of cake while the glaze is still warm. Use an offset to pick up the cake to place on a serving tray. Scrape glaze from sheet pan and save.

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