Sour-Cream Vanilla Pound Cake with Rhubarb Compote

By margiekyle

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

Ingredients

• 2.50 cup(s) sugar
• 1/2 cup(s) unsalted butter, plus more for loaf pan
• 1/2 cup(s) sour cream
• 1 vanilla bean, seeds scraped and reserved (pod discarded)
• 3 large eggs
• 1.50 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking soda
• 1 teaspoon(s) salt
• 1.50 pound(s) rhubarb, ends trimmed, cut into 1/2-inch pieces
• 2 teaspoon(s) ground ginger
• Whipped cream, for serving

Details

Servings 8
Cooking time 90mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375 degrees 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.

Pour 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.

In 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.