Wednesday, May 14, 2014

Strawberry Rhubarb Swirl Pound Cake and Ice Cream

Today is a special day - it's my blog's third birthday!  Some days it feels a little unreal that I've been doing this for three years now, or that I somehow continue to find the time and energy and inspiration to create new recipes and posts two or three times a week.  But 569 posts later, here I am, with more ideas listed on my notepad app than I quite know what to do with.

I want to thank all of you, though, for reading my posts and trying my recipes.  I love being able to share in these experiences with people who enjoy cooking and baking as much as I do.  I like to make people happy, and talking about desserts always makes me happy.

It wasn't until I started writing this post that I realized I made very similar recipes exactly one year ago for my 2nd-year post: a Strawberries and Custard Icebox Cake and Rhubarb Ice Cream.

Maybe it's because it's that time of year again, or maybe it's because strawberries and rhubarb are just so amazing together, but I'm not sorry to use them over again for a perfectly delightful pairing of sweet and tart.

The ice cream is a simple vanilla custard ice cream base, and for the fruit swirl, I cooked rhubarb and strawberries with a little sugar just until the fruit was soft, but still chunky.  I love how the fruit looks folded into the creamy ice cream, pink and pretty and fresh.  How badly do you want to dip a spoon into this ice cream?

Pound cake is one of my favorite desserts ever, which is saying something.  This particular pound cake recipe is a family recipe passed down through my Danish relatives, from an Uncle Andy who I never knew, seeing as how this was quite a few generations back when he served as a guard to the Danish king and was, apparently, quite the baker when he was off duty.

The cake is decadently rich, buttery, sweet and dense - as a pound cake should be.  It's moist inside with just the right amount of textural contrast from the golden brown crust.

After cooking the fruit, I pureed it in the blender and swirled it into the cake batter before baking.  It seems a happy accident that it swirled as perfectly as it did.

The sugary glaze isn't all that necessary, but I like tart lemon glaze on pound cake, and the pink color sure looked pretty, too.

"The thing about this form of communication is that you're more likely to talk about nothing than something.  But I just want to say that all this nothing has meant more to me than so many...

So thanks."

- You've Got Mail

One Year AgoStrawberries and Custard Icebox Cake and Rhubarb Ice Cream
Two Years AgoReflections on my First Year of Blogging, and a Peanut Butter and Jelly Tart
Three Years AgoThe First Post - Margherita Pizza

Strawberry Rhubarb Ice Cream

ice cream:
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1/4 cup granulated sugar

Make the Ice Cream Base:
In a large saucepan, combine the cream and milk.  Bring to a gentle simmer over medium-low heat, but don't bring it to a rapid boil.  In a separate bowl, whisk together the sugar with the egg yolks.  When the cream mixture is hot but not boiling, drizzle about 1 cup of the hot cream into the eggs and sugar mixture, whisking constantly, to temper the eggs.  Pour all of the egg mixture back into the saucepan with the cream.

Cook the custard gently over medium low heat, stirring constantly until thickened slightly, about 7-10 minutes.  Remove from the heat and whisk in the vanilla.

Pour custard through a mesh strainer into a bowl.  Cover with a lid or plastic wrap, and refrigerate, preferably overnight, but at least until very well chilled.  The custard will thicken more as it chills.

Make the Fruit Swirl:
In a clean saucepan, combine the rhubarb, strawberries and sugar.  Over medium low heat, simmer just until the rhubarb softens.  Cover and refrigerate until well chilled, then strain to get rid of any excess liquid.

Churn the chilled custard according to the instructions on your ice cream maker, then transfer to a container, fold in the fruit, and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen

Strawberry Rhubarb Swirl Pound Cake

  • 1/4 pound rhubarb, diced
  • 1/4 pound strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon water
  • 1 1/2 cups unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 1 tablespoon vanilla bean paste, or seeds scraped from 1 vanilla bean
  • 3 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 4 tablespoons granulated sugar
  • zest and juice of 1 small lemon
  • 10-12 tablespoons powdered sugar
  • a few drops of pink food coloring

Make the Fruit Swirl:
In a saucepan, combine the rhubarb, strawberries, sugar, cinnamon, nutmeg and water.  Bring to a boil over medium heat, stirring occasionally, until soft, then simmer on low heat for about 20 minutes.  Scrape mixture into a blender and puree until very smooth.  Refrigerate while you mix the cake batter.

Bake the Cake:
Preheat the oven to 325.  Spray a Bundt pan thoroughly with non-stick baking spray.

With an electric mixer on medium speed, beat the butter, cream cheese and sugar for 4-5 minutes, scraping the bowl down as needed, until very light and fluffy.

Add the eggs, one at a time, beating for 2 minutes before adding another egg.  Beat in the vanilla.

Combine the flour, baking powder, salt and nutmeg in a separate bowl, and add by spoonfuls to the batter, just until combined.

Spoon half the batter into the pan and drizzle with half the strawberry rhubarb sauce.  Add the rest of the batter and sauce.  Use a knife to gently swirl the sauce into the batter.  Bake the cake for 75-90 minutes, until a deep golden brown on top, and a skewer inserted in the center comes out with moist crumbs.  A deep crack on the surface of the crust is normal.  Cool the cake in the pan on a wire rack for 20 minutes while you make the glaze.

Make the Glaze:
In a saucepan, combine the sugar, lemon juice and lemon zest.  Over medium low heat, whisk the mixture until the sugar is dissolved.  Whisk in the powdered sugar and the food coloring.

Turn the hot cake out onto a serving plate and drizzle with the hot glaze, letting it run down the sides.  Cool completely before cutting.

Recipe from Curly Girl Kitchen


  1. Congratulations on three years! This cake and ice cream looks so cool and yummy. Love the photos!

    1. Thanks, Mom! Wish we could have some pound cake and coffee together for breakfast!

  2. oh wow, the ice cream and cake look amazing!

  3. Love the colors!!! Both ice cream and cake look sooo delicious! I wish I can have them both now!

    1. Thanks, Lokness! I wish they weren't all gone, too!

  4. I got fresh rhubarb and strawberries from my neighbour and I stumble upon these recipes, and OMG are they perfect! I tried both of these recipes today and the were amazingly delicious. Half of the cake has been devoured and the ice cream is already gone. I am so excited to explore your blog and try out some new recipes. My family and I are gonna use your blog for all our dessert needs. Thank you!!!

    1. I'm so glad you loved it! This reminds me that it's been far too long since I made this cake.


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