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5 from 1 vote

vanilla bean pound cake with rhubarb compote

Author: Taylor Ellingson

Ingredients

for the rhubarb compote:

  • 1 tablespoon unsalted butter
  • 3 cups rhubarb chopped
  • ½ cup sugar up to 1 cup if you want it sweeter
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract

for the pound cake:

  • ¾ cup unsalted butter at room temperature
  • 3 oz cream cheese at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon vanilla bean paste or pure vanilla extract
  • 1 teaspoon almond extract
  • 5 large eggs
  • 3 tablespoon milk
  • 1 ¾ cup + 2 tablespoon all-purpose flour
  • whipped cream or Cool Whip for topping

Instructions

For the rhubarb compote:

  • In medium saucepan, melt butter over medium-low heat.
  • Add rhubarb, sugar, salt, and vanilla extract and stir well to combine.
  • Stirring often, cook over low heat for 20 minutes, until rhubarb softens and starts to break down.
  • Remove from heat and let cool.
  • Refrigerate until ready to use.

For the pound cake:

  • Preheat oven to 350 degrees F.
  • Grease 9x5" baking pan with cooking spray, and set aside.
  • In large bowl with electric mixer, beat together butter, cream cheese, sugar, baking powder, salt, vanilla bean paste (or extract), and almond extract until light and fluffy, about 2 minutes.
  • Add eggs, one at a time, mixing until combined. The mixture may look a bit curdled at times, but it is okay...don't panic!
  • Beat mixture on high for 3 minutes.
  • Add milk and beat to combine.
  • Slowly add flour, mixing until just combined.
  • Pour into prepared pan.
  • Bake in preheated oven for 50-60 minutes, testing every 5 minutes until cake tester comes out clean with just crumbs.
  • Let cool for about 10-15 minutes, then remove from pan and place on cooling rack to cool completely.

To serve:

  • Cut pound cake into ~½" slices, then top with ~2-3 tablespoon of rhubarb compote and whipped cream.
  • Enjoy!