I spent a good 9 hours at my parents’ house today — doing laundry, watching movies with my sister and making dessert. I’m actually quite surprised that I like it so much considering it is one of the less sweet desserts I’ve made in a while, thanks to the rhubarb. Maybe sugar isn’t my main fuel after all.
I made Vanilla Rhubarb Pound Cake. The recipe was swiped from Pastry Affair. She posted her recipe just a few days ago and my sister stumbled upon it. Since our family spends 90% of our time together discussing food, she knew I was looking to make something with rhubarb and pointed me in the right direction.
I made a few changes to make it “healthier” and it turned out quite good.
So, without further ado, here’s how I made the Vanilla Rhubarb Pound Cake (1 normal sized loaf):
- 2 cups rhubarb, diced in half inch chunks
- 1/2 cup sugar + 2 pinches, divided
- 1 cup stevia, divided
- 1/2 cup coconut oil, room temperature
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup light sour cream
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Preheat oven to 350*F. Grease a loaf pan.
In a medium saucepan, mix the rhubarb with 1/4 cup stevia and a pinch* (about a tablespoon) of sugar. Over medium heat, cook the rhubarb until it is fork tender, approximately 5 minutes and then set it aside to cool.
In a large mixing bowl, cream the coconut oil and remaining stevia and sugar until combined. Add eggs one at a time, mixing well inbetween. Then add in the vanilla extract, sour cream, and salt until smooth. Stir in the flour until incorporated and then fold in the rhubarb and any of the additional rhubarb “juice.”
Transfer the batter to the greased pan and sprinkle the top with that last pinch* of sugar. Bake for 45 (to 55) minutes — until a toothpick inserted in the middle comes out clean.
We ate ours at room temperature, but I’m sure it would be delicious warm with a scoop of ice cream. Or maybe with a few fresh strawberries, like shortcake.
Or, hell, add strawberries AND ice cream. No one’s going to turn you into the diet police. (Or at least I won’t.)
* I found it’s important to add that pinch of real sugar in with the stevia because the rhubarb didn’t give off any “juice” until the sugar was added. The Stevia will sweeten it up, but it just doesn’t interact with the rhubarb the same way as real sugar. Also, I didn’t want to eff with the beauty of a sprinkling of sugar on top. Those stevia fluffers just aren’t the same as sugar crystals.