Rhubarb Cornmeal Cake with Maple Cinnamon Whipped Cream

Let’s talk ugly delicious, and I don’t mean the Netflix special. Though, can we also talk about that show over a cup of coffee and this cake sometime? I was one return button away from buying a ticket to Mexico after that taco episode. But I digress. Today I’m talking about the kind of food that hits all the right notes when it comes to flavour, texture, and mood, but leaves a lot to be desired in the looks department. That’s this cake! The whipped cream and raspberries do a lot to gussy it up, but it’s just is so gloriously (over)loaded with soft, velvety rhubarb, that it bakes up a little frumpy looking. Don’t let that discourage you, though. I can’t say this strongly enough: if you only make one thing before the rhubarb is all gone this year, let it be this rhubarb cornmeal cake.

It’s versatile–a cake that does just as well sneaking into a lunchbox as it does onto a baby shower dessert table. If you’re looking for the essential spring/summer dessert, this is it. Just don’t hold back with the maple cinnamon whipped cream. It’s dessert, after all. But for every day baking, it’s perfectly acceptable to eat as-is. The addition of cornmeal gives the crumb an almost porridge-like texture and flavour and with the reduction in sugar makeover I’ve given it, you might even consider whipping it up for a cheeky breakfast or afternoon snack. Either way, it’s a must-make for the season.

Rhubarb Cornmeal Cake with Maple Cinnamon Whipped Cream

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• Author: Kris Osborne
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10 servings

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Description

Topped with whipped cream and fresh berries, this rhubarb snack cake is the essential spring dessert. On it’s own, it makes the perfect afternoon snack. Whipped cream or no whipped cream? You decide!

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Ingredients

For the Rhubarb Cornmeal Cake

• 1lb 2 oz (510 g) rhubarb, cut into ½ inch slices
• ¾ cup (170 g) sugar, divided in half (¼ cup + 2 tbsp + ¼ cup + 2 tbsp)
• 1 cup (110 g) oat flour (gluten-free, if you prefer. You can use AP flour instead.)
• ½ cup plus 1 heaping tbsp (90g) cornmeal
• 1 tsp baking soda
• ½ tsp salt
• ½ cup plus 2 tbsp (90 ml) olive oil
• 2 large eggs
• 1 tbsp vanilla extract
• ½ tbsp orange zest
• 1 cup (254g) plain, full fat yogurt (I used 6%)
• 9-inch springform pan, buttered and lined with parchment

For the Maple Cinnamon Whipped Cream

• 1 cup whipping cream
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon

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Instructions

For the Rhubarb Cornmeal Cake

1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. Whisk together the flour, cornmeal, baking soda, and salt. Set aside.
3. Mix the flour, cornmeal,baking soda, salt, and cornmeal together.
4. In a stand mixer fitted with a paddle attachment (or handheld electric egg beaters), cream together, as best as you can, the olive oil and remaining sugar
5. Add the eggs in one at a time, whisking thoroughly in between each addition. Whisk in the vanilla and orange zest
6. Turn the mixer down low and alternate adding the flour mixture with the yogurt in 4 total additions.
7. Fold the rhubarb in along with whatever juice has managed to collect and pour the batter into the pan
8. Bake in the oven 40 minutes. Pull it out and top with a layer of aluminum foil (so it doesn’t burn).
9. Return to the oven and bake until the cake is browned and springy to the touch, about 15 minutes more.  
10. Place the cake on a wire rack to cool before unmolding.

For the Maple Cinnamon Whipped Cream

1. Add the whipping cream, maple syrup, and cinnamon to a bowl and whisk on high speed until soft peaks form.

Notes

The cake recipe is adapted from Nigella Lawson’s Rhubarb Cornmeal Cake from How to be a Domestic Goddess.

Once the rhubarb and sugar are tossed together, don’t let the mixture stand for more than half an hour or too much liquid will seep out.

The cake is loaded (LOADED!) with rhubarb, so much so that you’ll think it’s too much. Trust the process; it will all work out.