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Sour-Cream Vanilla Pound Cake with Rhubarb Compote

Carrie Purcell
  • 90 minutes
  • Serves 8

INGREDIENTS

2 tsp

Ginger, ground

1 1/2 lb

Rhubarb

3

Eggs, large

1 1/2 cups

All-purpose flour

1/2 tsp

Baking soda

1 tsp

Salt

2 1/2 cups

Sugar

1

Vanilla bean

1

Whipped cream

1/2 cup

Butter, unsalted

1/2 cup

Sour cream