Yuzu Rhubarb Pound Cake

Cooking Time

55-60 minutes

Prep Time

30 minutes

Serving Size

8 servings

Craving something uniquely delicious? Look no further than this irresistible Yuzu Rhubarb Pound Cake! With a perfect balance of tangy rhubarb compote and the bright, zesty notes of Yuzu citrus, this cake offers a refreshing twist on a classic favorite. The tender, flaky crumb, made with Wesson Canola Oil for the perfect light and fluffy texture, is swirled with sweet-tart rhubarb and topped with a smooth, sugary glaze that melts in your mouth.

With just 30 minutes of prep time and an easy-to-follow recipe, you’ll have a slice of this sweet-tart masterpiece ready in no time. Get ready to swoon over every bite of this citrus-infused delight — it’s not just cake; it’s a moment of pure joy on a plate!

Visit our Instagram page for more recipe inspiration!

CONTAINS:

Dairy, eggs

Ingredients

Rhubarb Pound Cake

Rhubarb, fresh or frozen 1 1/2 cups chopped.

Granulated sugar 1/2 cup.

Water 1/3 cup (if using fresh rhubarb).

Cake

All-purpose flour 2 1/4 cups.

Granulated sugar 1 cup.

Baking powder 2 tsp.

Milk, 3% 1 cup.

Wesson Canola Oil 1/2 cup.

Egg 1 .

Egg yolk 1 .

Yuzu juice concentrate 1 1/2 tbsp.

Glaze

Powdered sugar, sifted 1/2 cup.

Water 2 -3 tbsp.

Method

Rhubarb Compote

In a saucepan over medium heat, combine rhubarb, sugar and water (if using fresh rhubarb). Cook for 8-10 minutes, stirring until rhubarb is soft and easy to break down with a fork and mixture is thickened. Remove from heat and allow to cool.

Note: If rhubarb mixture seems too dry, add 1 tbsp of water at a time to the pot and cook until desired consistency is reached.

Grease and flour an 8.5″ x 4.5″ loaf pan.

Pound Cake

In a large bowl, whisk together flour, sugar and baking powder. In another bowl, whisk together milk, Wesson Canola Oil, egg, egg yolk and Yuzu juice.

Add wet ingredients to dry ingredients and stir to combine making sure there are no lumps in the batter. Pour half the batter into prepared pan and dollop 2/3 of the rhubarb compote on top spreading to cover. Top with remaining batter. Dollop remaining rhubarb compote on top and use a spatula or knife to swirl the rhubarb into the batter.

Glaze

To make glaze, whisk together all ingredients.

Assembly Method

Bake for 55 to 60 minutes or until a tester inserted into the center of the cake comes out clean. Remove pan from oven to a wire rack and allow cake to cool for 20 minutes. While cake is still slightly warm, turn cake out on to the rack and allow to cool completely.

Once the cake has cooled, spoon the glaze over the center of the cake as desired. Allow glaze to set before serving.