Recipes: Pound Cake with Rhubarb-Strawberry Sauce

Pound Cake with Rhubarb-Strawberry Sauce

Serves 8 to 10.

Pound Cake

• 1 c. flour, plus more for dusting the pan

•¹/₈tsp. baking powder

• Grated zest of one orange

• 3 eggs

•¹/₈tsp. salt

•¹/₄c. heavy cream

•¹/₂c. melted unsalted butter

Rhubarb-Strawberry Sauce:

• About 8 stalks rhubarb, trimmed and cut into 1/2-in. pieces (about 4 c.)

• 1 pint strawberries, stems removed and sliced, plus a few for garnish

• 1 c. sugar, or to taste

Directions

For the pound cake: Preheat the oven to 325 degrees. Butter an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan. Dust with flour and tap out the excess. Sift together the flour and baking powder. Stir in the orange zest.

In a large bowl, beat together the eggs, sugar and salt until thick and pale, about 2 minutes. Add the flour alternately with the cream and butter in batches, beginning and ending with the flour and mixing well after each addition. Scrape the batter into the prepared pan.

For the sauce: Combine the rhubarb and orange juice in a pan and set over medium heat and cook, stirring constantly until the rhubarb begins to soften. Stir in the strawberries and then the sugar and continue cooking until the mixture begins to thicken, about 10 minutes. Taste and adjust the sugar. Remove from the heat and allow to cool to room temperature.

Slice the cake and serve with the sauce and garnish with additional strawberries.

Nutrition information per serving:

Calories338Fat13 gSodium63 mg

Carbohydrates54 gSaturated fat8 gCalcium108 mg