Rhubarb Pound Cake Recipe

Cake with Rhubarb Sauce on Top!

This Fabulous Rhubarb Pound Cake Recipe is an easy pound cake recipe topped with rhubarb sauce.

This "no fail" cake has incredible results!

I received this recipe from my daughter-in-law's Mother, who, by the way, is an amazing baker!

She bakes "professionally" for weddings, anniversaries, and other special occasions - so you know you are using a "successful" recipe when making this pound cake! 

This is such a great pound cake recipe that I use it for topping with almost any fruit - strawberries, raspberries, peaches, blueberries, and more!

Be sure to bookmark this recipe - it's a keeper!

You can top this pound cake with your choice of a variety of rhubarb sauce recipes found here. Then, add a dollop of whip cream to make a gourmet cake!

Ingredients

1 cup butter, softened
1/2 cup shortening
5 large eggs
2 cups granulated sugar
3 cups all-purpose flour
1 cup "7 Up" or "Ginger ale" (soda pop)
1 tsp. *lemon flavouring

Optional - in place of the lemon flavouring:
1/2 tsp. vanilla flavouring
1/2 tsp. almond flavouring

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Directions

In a bowl, beat together the butter, shortening and sugar, until well mixed, (approx. 4 - 5 minutes).

Add the eggs, one at a time, beating well after each egg is added.

Stir in the flavouring.

Stir in the flour and soda pop alternately until the dough is well-mixed.

Pour the mixture into one long loaf pan and one mini loaf pan (or three mini loaf pans).

Bake at 350° F for 50 to 55 minutes.

After one hour has passed, turn the oven "off", and leave the cakes in the oven for another 10 -15 minutes to ensure thorough baking of the cakes!

Top with your choice of an amazing rhubarb sauce, and a dollop of whip cream (optional)! YuMmY! YuMmY!

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