Description
A delightful Rhubarb Cornmeal Cake that combines tart rhubarb with a moist, tender cornmeal crumb. This classic American dessert is perfect for spring, balancing sweet and tangy flavors with a hint of lemon zest. Easy to prepare and bake, it’s ideal for gatherings and pairing with whipped cream or powdered sugar.
Ingredients
Scale
Filling
- 1 1/2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar
Cake Batter
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Prepare rhubarb: Toss the chopped fresh rhubarb with 1/4 cup of sugar in a bowl and set it aside to macerate.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter with the remaining 3/4 cup granulated sugar until the mixture is light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and lemon zest for added aroma and taste.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt until evenly mixed.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in rhubarb: Gently fold the sugared rhubarb into the batter, distributing it evenly throughout.
- Prepare to bake: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Pour the batter into the pan and spread it evenly.
- Bake: Place the cake in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan before slicing. Serve as is or with whipped cream or a dusting of powdered sugar.
Notes
- Frozen rhubarb can be used if fresh is unavailable; ensure it is thawed and excess liquid drained before using.
- This cake pairs wonderfully with whipped cream or a sprinkle of powdered sugar for extra sweetness.
