Want a fancy sounding dessert or afternoon snack that is secretly super easy? Then this Grilled Pound Cake with Rhubarb Compote is what you need to wow your friends.
Have you been watching Great British Baking Show? OMG, so good!
I was a bit skeptical about it at first. I mean how could another cooking competition show be that good… it must be the same as all the other cooking shows? Oh was I wrong.
This show is awesome! Heartwarming, drama-free, fun, oddly addicting, and they all have the best accents! Oh and they make some pretty good desserts too!
That is definitely the down side of the show. It makes me hungry for cake and pastries! Looking at drool-worthy desserts in every flavor you could ever imagine every night after dinner is hard. AHH! So as a result, I decided to make a dessert good enough to eat while I watch this show.
Pound cake. An often forgotten classic that is incredible for breakfast, dessert or with an afternoon iced coffee perhaps?
Rhubarb. In season and everywhere right now.
Put the two together and you get Pound Cake with Rhubarb Compote.
You guys, this is a dreamy combination. Lightly sweet buttery pound cake with a gorgeously pink tart rhubarb compote spooned on top. Oh man… this is some sultry stuff. Simple flavors paired together for a lovely summer dessert.
To elevate the oh-la-la feature, grill the pound cake first. That’s right, lightly grill a few slices for 2-3 minutes on each side to get some nice grill marks and then spoon on the compote. WOW!
Eating cake while watching cake baking… can’t complain 🙌 Toddles!
Yields 8 servings
Ingredients
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2/3 cups sugar
- 1 tablespoon fresh lemon juice
- 1 cup (16 tablespoons) salted butter, at room temperature*
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon almond extract
Instructions
- To make the rhubarb, combine all ingredients in saucepan.
- Over medium heat stir frequently until sugar dissolves. Reduce heat to medium-low, cover saucepan and simmer until rhubarb is tender. Stir occasionally, for about 7-10 minutes.
- Transfer rhubarb mixture to a glass bowl, cover and chill until in the fridge until cold, about 2 hours. The compote can be made ahead of time as well.
- Preheat your oven to 350°F. Butter a 9" x 5" loaf pan.
- In a large bowl, beat the butter until very light.
- Add in the sugar and then the eggs. Beat until the mixture is very light and fluffy. Scrape the bottom and sides of the bowl to make sure everything is well combined
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a separate small bowl, whisk together the milk, and extract.
- Alternate adding the wet and dry ingredients to the butter, sugar and egg mixture. Stirring after each addition.
- Pour the batter into the prepared loaf pan.
- Bake the cake for 55 to 65 minutes. Insert a cake tester (toothpick) into the center of the cake and check that it comes out clean. If the cake is browning too quickly, cover with foil for the last 15 minutes of baking.
- Remove the cake from the oven and let it sit in the loaf pan for 5 minutes. Then loosen the sides with a dull knife and flip cake onto a rack to cool.
- To grill, heat grill to medium-low. Lightly butter a few slices of pound cake and grill for 2-3 minutes on each side until warm and lightly charred. Serve with spoonful of the rhubarb compote on top. You can also add whipped cream or ice cream.
Notes
Store cake, wrapped in plastic, for a day or two before serving. Wrap well and freeze for longer storage. Store compote in a covered jar in the fridge for a week.
Cake slightly adapted from this King Arthur Flours recipe. Compote slightly adjusted from Epicurious.
Originally posted 2017-06-01 06:00:02.
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