**Vanilla-Poached Rhubarb Pound Cake**

Vanilla-Poached Rhubarb Pound Cake

This exquisitely tender pound cake showcases delicate slivers of vanilla-poached rhubarb, interspersed across its cross-section and artfully strewn atop, delivering a vibrant tangy-sweet contrast to its rich, buttery crumb. For the most striking visual appeal, select the reddest rhubarb stalks available—their natural pigments will fade to a deep hot pink during poaching and baking, creating vivid marbling within the cake. Green rhubarb is equally delicious, though the resulting coloration will be subtler, lacking the bold pink stripes. Best enjoyed within 24 hours of baking; beyond this window, the rhubarb may lose some moisture, diminishing its delicate texture.

Ingredients & Preparation

Serves 8–10

For the Vanilla-Poached Rhubarb:

• 150g fresh rhubarb stalks (trimmed, cut into 1/4-inch-thick slivers; red varieties recommended for color contrast)

• 120ml water

• 60g granulated sugar

• 1 vanilla bean (split and scraped) or 1 tsp pure vanilla extract

For the Pound Cake:

• 225g unsalted butter (softened to room temperature)

• 225g granulated sugar

• 4 large eggs (room temperature)

• 300g all-purpose flour

• 1 tsp baking powder

• 1/4 tsp fine sea salt

• Pinch of nutmeg (optional, for depth)

Step-by-Step Recipe

1. Prepare the Vanilla-Poached Rhubarb

In a small saucepan, combine water, sugar, and the scraped vanilla bean (or extract) over medium heat. Bring to a gentle simmer, stirring until sugar dissolves. Add rhubarb slivers and cook for 3–5 minutes, just until tender but still holding shape. Remove from heat, cool to room temperature, and reserve the syrup (optional: strain and save for drizzling over the cake post-baking). Drain rhubarb thoroughly and set aside.

2. Cream Butter and Sugar

In the bowl of a stand mixer (or with an electric hand mixer), beat softened butter and sugar on medium-high speed until pale, fluffy, and tripled in volume (5–7 minutes). This aeration ensures the cake’s light crumb.

3. Incorporate Eggs

Add eggs one at a time, beating on low speed for 1 minute after each addition to prevent curdling. Scrape down the bowl periodically to ensure even mixing.

4. Sift Dry Ingredients

In a separate bowl, sift together all-purpose flour, baking powder, salt, and nutmeg (if using). This removes lumps and incorporates air, maintaining the cake’s tenderness.

5. Combine Batter

With the mixer on low speed, gradually add the dry ingredients to the butter-egg mixture, alternating with a splash of milk (if needed to adjust consistency). Fold gently until just combined—overmixing leads to a dense texture.

6. Assemble & Bake

Preheat oven to 175°C (350°F). Grease and line a 9-inch loaf pan or bundt pan with parchment paper. Pour 2/3 of the batter into the pan, then arrange the cooled rhubarb slivers on top, pressing gently to embed them partially. Pour the remaining batter over the rhubarb, spreading evenly. Bake for 45–55 minutes, rotating the pan halfway through to ensure even browning. A toothpick inserted into the center should emerge with a few moist crumbs; avoid over-baking.

7. Cool & Serve

Remove the cake from the oven and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve within 24 hours, preferably with a dusting of powdered sugar or a drizzle of the reserved vanilla-rhubarb syrup for extra flavor.

Note: Store leftover cake tightly wrapped at room temperature; however, optimal freshness and texture are achieved when consumed within 24 hours.