Cream Cheese Rhubarb Pound Cake

By 11650

Ingredients

• cake:
• 3 C flour
• 2 t baking powder
• 1 t salt
• 1 C butter, softened
• 1 (8 oz) pkg cream cheese, softened
• 3 C sugar
• 8 eggs, room temp
• 1 1/2 T grated orange peel
• 1 T vanilla
• 2 C thinly sliced rhubarb
• Glaze:
• 1 1/2 C p sugar
• 1 1/2 T orange juice

Preparation

Step 1

1. Heat oven to 325 degrees. Place oven rack in lower third of oven. Spray bundt pan with spray. Sprinkle lightly with flour.
2. Stir together flour, b powder, and salt.
3. Beat butter and cream cheese at med high speed until light and fluffy. Add sugar; continue beating 3 to 4 minutes or until pale.
4. In another bowl, whisk together eggs, orange peel and vanilla. Add half of egg mixture to butter mixture; mix well. Beat in reamining half of egg mixure. Slowly mix in flour mixture; fold in rhubarb.
5. Pour batter into pan. Bake 65-75 minutes or until golden brown. Cool 15 minutes. Remove from pan; cool completely.
6. Stir together glaze ingredients until smooth. When cake is cool, drizzle with glaze.