Rhubarb Cornmeal Cake with Rosewater
This is a favourite cake in our home, if you love rhubarb (we are MAD for it). It comes together very quickly. If you slice your rhubarb thinly, it won’t sink into the batter. But if it does, don’t worry, because the cake will still taste super DELISH. Cut into squares, enjoy with vanilla ice cream or dollops of crème fraîche.
Rhubarb Cornmeal Cake with Rosewater
Yield: 4 people
Equipment
- 9×13” baking pan
Ingredients
- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1½ tsp. baking powder
- ¾ tsp. sea salt
- 1 stick butter unsalted, room temperature
- 1½ cups sugar
- 3 large eggs room temperature
- 1 Tbsp. rosewater
- ½ cup buttermilk
- 4-6 rhubarb stalks ½ lb
Instructions
- Pre-heat oven to 350F. Grease a 9×13” baking pan and line with parchment paper, leaving a 2-inch overhang on the long ends of the pan.
- Lay out rhubarb stalks parallel to one other and trim the stalks to 12½”, to fit the length of your pan. Then cut each stalk lengthwise into thin (¼-inch) ribbons. (If your rhubarb is already quite thin, you might want to halve each piece lengthwise.)
- In a medium bowl, whisk flour, cornmeal, baking powder, and salt.
- In a large bowl, with an electric mixer on medium, beat butter and sugar until fluffy, 3-5 minutes, and add eggs one at a time, beating after each addition. Add rosewater and beat until well combined.
- With the mixer on lowest speed, alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients; beat until just combined.
- Transfer batter to prepared pan, smooth top (an offset spatula works well here). Place rhubarb stalks parallel to each other over the batter.
- Bake in the middle rack of the oven for 25 to 35 minutes, or until a tester inserted in the centre comes out clean.
- Enjoy with powdered sugar on top.
