Sour Cream Rhubarb Pound Cake

1. 1

   Prepare a Bundt pan with cooking spray. Preheat oven to 350u00b0F.

2. 2

   Cream together with a mixer the butter, sugar, eggs and sour cream. Add vanilla, baking powder and baking soda. Mix at medium speed until well blended. Add flour and continue to beat until the batter is smooth. Fold in the rhubarb with a spoon.

3. 3

   Pour into the Bundt pan and smooth the batter with a spatula so that it is evenly distributed in the pan. Bake at 350u00b0F for 60 minutes. Remove from oven and let cool slightly in pan before you turn it out onto a cooling rack.

* Per serving · 4 servings · Values may vary.

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