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Recipe: Lemon Rhubarb Ricotta Pound Cake with Rhubarb Glaze

heatherchristo.com
  • minutes
  • Serves 8

INGREDIENTS

3/4 cup

butter

1 1/2 cups

sugar

1 1/2 cups

ricotta

3

eggs

1 tsp

fresh lemon juice

2 tsp

lemon zest, minced

1 1/2 cups

flour

2 tsp

baking powder

1 tsp

kosher salt

2 cups

rhubarb, cut into chunks

Rhubarb Glaze

2 tsp

butter

3 tbsp

rhubarb, finely chopped

1 cup

powdered sugar

2 tbsp

whipping cream or milk

salt