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Overhead shot of a piece of rhubarb cornmeal cake with maple cinnamon whipped cream and raspberries

Rhubarb Cornmeal Cake with Maple Cinnamon Whipped Cream

  • Author: Kris Osborne
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: North American

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!


Scale

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

Instructions

For the Rhubarb Cornmeal Cake

  1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
  2. Put the rhubarb into a bowl and cover with half the sugar. Don’t let it stand for more than 30 minutes or too much liquid seep out.
  3. Whisk together the flour, cornmeal, baking soda, and salt. Set aside.
  4. Mix the flour, cornmeal,baking soda, salt, and cornmeal together.
  5. 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
  6. Add the eggs in one at a time, whisking thoroughly in between each addition. Whisk in the vanilla and orange zest
  7. Turn the mixer down low and alternate adding the flour mixture with the yogurt in 4 total additions.
  8. Fold the rhubarb in along with whatever juice has managed to collect and pour the batter into the pan
  9. Bake in the oven 40 minutes. Pull it out and top with a layer of aluminum foil (so it doesn’t burn).
  10. Return to the oven and bake until the cake is browned and springy to the touch, about 15 minutes more.  
  11. 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.

Keywords: rhubarb cornmeal cake, gluten free rhubarb cake, healthy rhubarb cake