Glazed Rhubarb Pound Cake
This lemony pound cake stays light and moist from the addition of ricotta. We love the pop of colour from the bright pink Rhubarb Glaze.Glazed Rhubarb Ricotta P
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Cooking tools:
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- Parchment paper
Ingredients
- 3/4 cup (170 g) butter, room temperature
- 1 cup (200 g) sugar
- 1 1/2 cup (180 g) ricotta
- 3 eggs, room temperature
- 2 tsp fresh lemon juice
- 1 lemon, zested
- 1 1/2 cup (207 g) Flourist Sifted Spelt Flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups (240 g) rhubarb, 1/2" cubed
- 2 tsp (10 g) butter
- 3 tbsp (22 g) rhubarb, finely chopped
- 1 cup (130 g) icing sugar
- 2 tbsp milk or heavy cream
- pinch of salt
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