Rhubarb Vanilla Pound Cake

Jill shared this recipe from the blog Pastry Affair and I made two loaves while in Los Angeles.  

We purchased the rhubarb at Bristol Farms gourmet grocery store, now in season (April until June).  

I also also purchased the Vanilla Bean Paste at Bristol Farms, which gives the cake a richer vanilla flavor. 

 Delicious cold or warmed in the microwave.

Makes 1 loaf (or 3 mini loaves)

2 cups rhubarb, cut into 1/2 inch pieces

1 1/2 cups granulated sugar, divided

1/2 cup unsalted butter, room temperature

3 large eggs

1 teaspoon vanilla bean paste* (or 2 teaspoons vanilla extract)

1/3 cup sour cream

1/2 teaspoon salt

1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt until uniform. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.