Rhubarb pound cake provides unique twist on common spring ingredient BY: CAITLIN JACOB '24

My grandmother is a retired chef who once wrote and edited the food section of the Good Housekeeping magazine. Her cooking has always been a source of joy for our family. Since I was little, my grandmother and I would always enjoy cooking together. The rhubarb compote seen on the top of this cake is a recipe created by her, and I find it really resonates with much of the excitement many find around spring time and warmer weather. While I used a generic pound cake recipe from the New York Times for this desert, other substitutes such as ice cream may be used for the compote.

Ingredients

1 1/2 cups salted butter at room temperature
3 cups granulated sugar
6 large eggs at room temperature
3 cups cake flour
1 cup heavy whipping cream
1 tablespoon vanilla extract
2 sliced stalks of rhubarb
1/2 cup sugar
1/4 cup water
2 teaspoons grated orange peel

First, preheat the oven to 325 degrees. Lightly butter and flour a 9 inch loaf pan.

Using an electric mixer, cream butter and sugar until fluffy and light. Beat the eggs one at a time and continue to blend.

Alternate adding a third of the flour and heavy whipping cream until combined. Add the vanilla until blended. Try not to over mix.

Transfer the batter into the pan and bake for one hour and 20 minutes.

For the compote, combine the rhubarb, sugar, water and orange zest.

Microwave uncovered on high power for five minutes. Refrigerate until cold.

Lastly, top the cake with the compote and slice to serve. This cake is perfect for those who want a unique twist on a common spring ingredient.

Appreciate