Glazed Rhubarb Pound Cake – Flourist

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