Rhubarb Poundcakes with Roasted Pecans and Crystalized Ginger

3 Loaf Cakes (or 2 Loafs and 8 Mini Cakes)

• 1 1/2 cups pecans, toasted and cooled, then chopped coarsely

• 3 cups rhubarb, cut into ½” pieces (I used my rhubarb frozen from last spring – the freezer “cooked” it and the texture was perfect)

• ½ cup crystalized ginger

• 12 ounces unsalted butter, room temperature

• 2 cups granulated sugar

• 1 cup dark brown sugar

• 4 ½ cups all-purpose flour

• 1 Tbsp baking powder

• 1 Tbsp fine sea salt

• 1 Tbsp dried ginger

• 6 large eggs, room temperature

• 2 tsp vanilla paste

• 1 ½ cups buttermilk

For the syrup:

• Drained juice from the rhubarb and enough water to make 1 cup

• 1 cup granulated sugar 

1)     Toast the pecans in a non-stick skillet, shaking often, and then cool them completely and chop coarsely.

2)     Cut the rhubarb into 1/2” chunks, toss with 2 Tbsp granulated sugar and let drain in a colander over a bowl and save the juice. Or let your frozen rhubarb thaw in a colander over a bowl and save the juice.

3)     Preheat the oven to 350 degrees. Spray three loaf pans with cooking spray and line with parchment leaving a one-inch overhang on all sides (or two loaf pans and eight mini-loaves).

4)     In a food processor, process the two cups granulated sugar and the crystalized ginger, pulsing, until the ginger is finely chopped into the sugar.

5)     In a medium bowl, whisk together the flour, baking powder, salt, and dried ginger. Set aside.

6)     Cream the butter, ginger sugar and brown sugar in a standing mixer 1-2 minutes until butter is light and fluffy. Reduce the speed to low and add the eggs, 1 egg at a time.

7)     Add the vanilla to the creamed butter/sugar and mix to combine.

8)     On low, add 1/3 of the dry mix, then half of the buttermilk, 1/3 of the dry mix, remaining buttermilk and finish with the final 1/3 of the dry mix.

9)     Add the chopped pecans and mix for 30 seconds to incorporate.

10)  Remove the bowl from the mixer and fold in the drained rhubarb with a spatula.

11)  Divide the batter between the prepared pans.

12)  Bake the cakes until a wooden skewer comes out clean – roughly 60 minutes. The mini loaves will take about 30 minutes to bake.

13)  While the loaves are baking, whisk together the one cup granulated sugar and the juice/water combination in a medium pan. Bring to a simmer to melt the sugar and then set aside to cool.

14)  When fully baked, cool the loaves in their pans on a wire rack.  After five minutes, begin to brush the loaves with the syrup until all the syrup has been absorbed.