Description
A rustic and delicious Rhubarb Cornmeal Cake perfect for spring. This moist cake combines the unique texture of cornmeal with tart rhubarb, topped with a sprinkle of brown sugar for a sweet finish. Ideal for dessert or afternoon tea, it offers a delightful balance of flavors and a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Main Flavor
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
Topping
- 2 tablespoons brown sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients in portions, alternating with the buttermilk, mixing gently after each addition until just combined to avoid overmixing.
- Fold in Rhubarb: Carefully fold in the chopped rhubarb pieces, distributing them evenly throughout the batter.
- Pour and Top: Pour the batter into the prepared cake pan, spreading it evenly to the edges. Sprinkle the brown sugar over the top evenly for a sweet, caramelized finish.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- If fresh rhubarb is not available, frozen rhubarb can be used directly without thawing for convenience.
- Add a handful of chopped nuts or a sprinkle of coarse sugar on top before baking for extra texture and crunch.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an indulgent dessert experience.
