Sour Cream Rhubarb Pound Cake Recipe
This is a pretty basic pound cake recipe. The addition of sour cream and the rhubarb is what makes it a special dessert. Moist, buttery with a tang from the rhubarb this is a wonderful dessert to have with a tall glass of iced tea.
Ingredients
- 1/2 cup butter, softened to room temperature
- 3 eggs
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cup rhubarb cut into 1/2 inch pieces
Directions
- Prepare a Bundt pan with cooking spray. Preheat oven to 350 degrees.
- Cream together with a mixer the butter, sugar, eggs and sour cream. Add vanilla, baking powder and baking soda. Mix at medium speed until well blended. Add flour and continue to beat until the batter is smooth. Fold in the rhubarb with a spoon. Pour into the Bundt pan and smooth the batter with a spatula so that it is evenly distributed in the pan. Bake at 350 for 60 minutes. Remove from oven and let cool slightly in pan before you turn it out onto a cooling rack. Makes 12-14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 95 | 42% |
| Total Fat 10.83g | 14% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 118mg | 5% |
| Potassium 81mg | 2% |
| Total Carbs 29.49g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.27g | 12% |
| Protein 3.38g | 5% |
