Sour-Cream Vanilla Pound Cake with Rhubarb Compote

Name: Sour-Cream Vanilla Pound Cake with Rhubarb Compote
Prep time: 25 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 1/2 c. sugar; 1/2 c. unsalted butter, plus more for loaf pan; 1/2 c. sour cream; 1 vanilla bean, seed scraped and reserved (pod discarded); 3 large eggs; 1 1/2 c. all-purpose flour; 1/2 tsp. baking soda; 1 tsp. salt; 1 1/2 lb. rhubarb, ends trimmed, cut into 1/2-inch pieces; 2 tsp. ground ginger; Whipped cream for serving

By Carrie PurcellPublished: Feb 27, 2013

3.5

2 Ratings

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sou rcream vanilla pound cake with rhubarb compote

Andrew Purcell

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 30 mins

Cal/Serv:

561

Dense sour-cream and vanilla cake is perfect for spring when served with a sweet-and-tart rhubarb compote.

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Ingredients

2 1/2 cups sugar
1/2 cup unsalted butter, plus more for loaf pan
1/2 cup sour cream
1 vanilla bean, seed scraped and reserved (pod discarded)
3 large eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 lb. rhubarb, ends trimmed, cut into 1/2-inch pieces
2 tsp. ground ginger
Whipped cream for serving

Directions

1. Step 1Preheat oven to 375°F. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1 1/2 cups sugar and butter on medium speed until fluffy, about 4 minutes. Add sour cream and vanilla seeds and mix for 2 minutes. Add eggs, one at a time, fully incorporating each. Add flour, baking soda, and salt and mix until just combined.
2. Step 2Pour batter into a buttered 8- by 4-inch loaf pan and spread evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer pan to a wire rack and let cool for 30 minutes; invert pan to release cake and let cool completely on rack, at least 2 hours.
3. Step 3In a medium saucepan over medium-high heat, bring rhubarb, ginger, 2 tablespoons water, and remaining sugar to a boil. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to 10 minutes. Remove from heat and let cool completely, at least 2 hours. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote.