Rhubarb and Orange Pound Cake

As seen on YouTube Wyse Guide

Ingredients

For the candied orange

• 1 cup water
• 1 cup sugar
• 1 orange thinly sliced with seeds removed

For the pound cake

• 8 oz butter room temperature
• 1 cup sugar
• 3 eggs
• 1 egg yolk
• ¼ cup buttermilk
• 1 tsp vanilla extract
• 1 ¾ cups flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 cup diced rhubarb
• ¼ cup chopped candied ginger

For the glaze

• ¼ cup powdered sugar
• 2-3 tbsp candied orange sauce

Instructions 

For the candied orange

• Bring water and sugar to a boil.
• Add orange slices and simmer for 15-20 minutes until slices are tender.
• Remove from heat and let cool. This will make extra candied oranges and syrup but they keep for months in the fridge and are delicious in baked goods and drinks!

For the prepared rhubarb

• Place 1 cup diced rhubarb in a colander and sprinkle with 1 teaspoon salt.
• Let drain for 20 minutes.
• Rinse rhubarb well and lightly squeeze in paper towels to remove excess moisture. Set aside.

For the pound cake

• Spray a 5×9-inch loaf pan with nonstick cooking spray and dust lightly with flour, tapping out the excess. Set aside.
• Beat butter and sugar until light and fluffy, 5 minutes.
• In a measuring cup, mix together eggs, yolk, buttermilk, and vanilla.
• In a separate bowl, sift together flour, baking powder, baking soda, and salt.
• With the mixer on low, add the wet and dry ingredients alternately, beginning and ending with the dry (3 additions of dry and 2 of wet). Mix until no streaks remain.
• Mix in candied orange and prepared rhubarb.
• Pour into prepared pan and bake in a preheated 325°F oven for 50-80 minutes until a wooden skewer inserted in the middle of the cake comes out clean. If the top browns too much, tent with foil.
• Remove from oven and cool in the pan for 10 minutes then remove to a cooling rack.

For the glaze

• Whisk together powdered sugar and candied orange syrup.
• Pour over cooled cake and enjoy! If the cake isn't fully cooled, the glaze will soak in.