Toasted Pound Cake with Roasted Rhubarb and Orange Curd
Serves: 12 servings
  • 1 batch of orange curd
  • 1½ pounds rhubarb
  • ¾ cup sugar
  • 1½ Tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 2 cups whipping cream
  • 2 teaspoons confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 loaves of pound cake, store bought or homemade
  1. Make one batch of orange curd up to one week in advance. Store in refrigerator.
  2. Preheat oven to 400 degrees F.
  3. Line two cookie sheets with parchment paper.
  4. Wash and cut rhubarb into one inch pieces.
  5. Combine rhubarb with sugar, orange juice and orange zest. Let sit 10-15 minutes.
  6. Pour rhubarb mixture out one parchment lined cookie sheet.
  7. Roast for 15-20 minutes. Remove from oven and let cool.
  8. Put oven on broil.
  9. Whip cream with confectioners sugar and vanilla extract.
  10. Put sliced pieces of pound cake on the other parchment lined cookie sheet.
  11. Broil until toasted to a golden brown (you may want to turn cookie sheet halfway through).
  12. To serve, put one piece of toasted pound cake on each plate. Top with orange curd and then roasted rhubarb. Finish with a dollop of whipped cream.
Recipe by Sugar Plum Sisters at