About This Rhubarb Pound Cake

This Rhubarb Pound Cake is dense, buttery, moist, and perfectly sweet-tart thanks to fresh rhubarb and a thick sprinkle of crunchy turbinado sugar on top. It’s the kind of old-fashioned, comforting dessert that feels nostalgic but still elevated enough to serve for company. If you have fresh rhubarb on hand (or grow it like we do), this is an absolute must-bake. Paired with salted vanilla whipped cream, it is BEYOND!

Why You’ll Love This Recipe

Ultra-moist + buttery — The sour cream and room-temperature butter create the dreamiest pound cake texture.
Perfect sweet-tart balance — Fresh rhubarb keeps it from being overly sweet.
That turbinado crunch — The crunchy sugar crust is chef’s kiss.
Simple ingredients, impressive results — No fancy steps, just classic baking with an elevated twist.
Great for spring + summer baking — Or anytime you find rhubarb at the store or farmer’s market.

Ingredients You’ll Need

Fresh rhubarb
Cake flour
Salted butter
Sugar (granulated + turbinado)
Eggs
Vanilla + almond extract
Sour cream
Basic leavening (baking soda + baking powder)

And for the whipped cream: heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt.

How to Make It

You’ll cream the butter and sugar until fluffy, add the eggs and flavorings, then mix in the dry ingredients and sour cream. Fold in the rhubarb and spread the batter into a sugared loaf pan. After baking until golden and crackly, let it cool completely before slicing. Whip together the salted vanilla whipped cream and serve big, generous scoops alongside each slice.

Tips for Success

Use room-temperature butter, eggs, and sour cream for the best texture.
Don’t skip the turbinado sugar — it adds flavor, texture, and color.
Fold gently after adding the rhubarb to avoid streaky batter or overmixing.
Every oven runs differently — start checking at 50 minutes but expect 60–75.
Let it cool fully or it may crumble when sliced (pound cakes need time to set).

Frequently Asked Questions

Can I use frozen rhubarb?
Yes — thaw it fully, blot with paper towels, and toss lightly in a teaspoon of flour before adding.

Can I make this ahead?
Absolutely. It stays moist for 3–4 days wrapped tightly or can be frozen without the whipped cream.

Do I have to use cake flour?
Cake flour is best for tenderness, but all-purpose flour will work if you don’t mind a slightly denser crumb.

Can I skip the almond extract?
You can, but the almond flavor pairs incredibly well with rhubarb. Highly recommend keeping it in.

What to Serve With Rhubarb Pound Cake

Salted vanilla whipped cream (a must)
Vanilla ice cream
Macerated strawberries
Fresh berry compote

More Recipes You’ll Love

Rhubarb Pound Cake

Yield: 8-10

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Ingredients

1 3/4 cups (220g) cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup salted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sour cream, room temperature
2 cups rhubarb, diced
Additional flour for flouring the pan
Turbinado Sugar for top and for pan

Instructions

Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan and sprinkle flour and Turbinado sugar into the pan.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer or in a stand mixer, cream the salted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, almond extract, and sour cream.
Add the dry ingredients to the butter mixture and mix until just combined.
Gently fold in the diced rhubarb until evenly distributed.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Generously sprinkle turbinado sugar on top of loaf. Bake for 50-80 minutes, or until a toothpick inserted into the center comes out clean. I baked my last loaf for 70 mins.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy on its own or with whipped cream!

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Salted Vanilla Whipped Cream

Ingredients:

2 cups heavy whipping cream
1 teaspoon vanilla bean paste
1/3+ cup confectioners' sugar (adjust to taste)
1/2 teaspoon fine sea salt

Instructions:

In a large chilled bowl (or in a stand mixer) add the cold cream, vanilla bean paste, salt and powdered sugar. Beat on medium-high speed until stiff peaks form. Be careful not to over-whip. Serve immediately or store in fridge!