Early Summer Rhubarb Cake
This is a cake I make every year. Rhubarb is one of my favourite things to bake with and it grows like crazy. Be careful since the leaves are poisonous and make sure you clean it well, especially at the root
This cake is great because you can place the rhubarb in whatever design you like. I tried it first with the stalks going straight across and then the second time with the stalks going in a circle. It bakes beautiful and is super yummo
Also I like to sneak a little ice cream or yogurt on the side to eat it with. You don’t have to, but it tastes so gooodddd
Ingredients
6-7 Rhubarb stalks cut in half lengthwise
4 tbsp. Extra Virgin Olive oil
1 cup AP flour
1 tsp baking powder
1 cup fine sugar
½ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
2 eggs and 1 egg yolk
¼ cup sour cream or high fat yogurt
2 oz Grand Mariner
Zest of 1 orange
Directions
-Wash rhubarb well and decide how you will be layering on top (either straight across or cut on a bias to make a circle design)
-Spray cooking pan well with non-stick spray, or grease with soft butter
-Combine all dry ingredients except sugar
-Using a mixer combine eggs and sugar until pale yellow
-Add olive oil, orange zest, vanilla, Grand Mariner, and then sour cream
-Take bowl off the stand and fold in the dry ingredients with a spatula
-Pour cake mix into pan
-Layer rhubarb across the pan or in a circle and press into mixture slightly
-Sprinkle the top with fine sugar
-Bake at 350®F for 45-50 minutes, or until middle of the cake is cooked
*Tip: Using something fine like a toothpick to see if the middle is cooked, won’t damage the rest of the cake
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