Rhubarb pound cake

A simple pound cake that comes together in minutes, sweetened with maple syrup and speckled with bites of fresh rhubarb.

Warmed slices served with Wild Blueberry Spreadable Fruit

Rhubarb Pound Cake

Ingredients

• 2 cups pastry flour

• 1 tsp baking powder 

• ½ tsp sea salt

• 4 eggs

• 1 cup olive oil (or melted and cooled coconut oil)

• ¾ cup maple syrup

• 1 tsp vanilla extract

• 2 cups rhubarb, chopped to ¼” pieces 

• 2 Tbsp sugar

Recipe

1. Preheat oven to 325 F.

2. Prepare a 9” loaf pan by lining with parchment paper or greasing with oil. 

3. Whisk together flour, baking powder and salt in a small bowl.

4. Toss the prepped rhubarb with the 2 Tbsp of sugar. 

5. Whisk together eggs, olive oil, maple syrup and vanilla extract. 

6. Fold the wet ingredients into the dry ingredients until mostly smooth. 

7. Add the rhubarb and fold in to cake batter. 

8. Pour batter into prepared pan. 

9. Bake for 1 hour or until a tester inserted into the center comes out clean. 

Slice 1” slices, warm in the oven or griddle on the stove and slather with Wild Blueberry Spreadable Fruit.