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Rhubarb Cornmeal Cake

Erin French
Servings: 6 to 8
45 to 60 min

This delicious rhubarb cake is the perfect summertime dessert!

  • Ingredients
  • step-by-step directions
Rhubarb Cornmeal Cake
Rhubarb Compote
  • 3 cups rhubarb (chopped)
  • 2/3 cup sugar
  • 2 teaspoons cornstarch
Cornmeal Cake
  • 1 cup flour
  • 1/2 cup stoneground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • confectioners sugar (to garnish)
  • whipped cream (to garnish)
  • Preheat the oven to 350 ºF. Grease a 10-inch cast iron skillet with butter.
  • Make the Compote: into a heavy bottomed medium sauce pot, over medium heat, add the rhubarb, sugar and cornstarch, let cook until tender and saucy, about 10 minutes.
  • Make the Cake: in a small bowl, add flour, cornmeal, baking powder and salt, whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat until light and fluffy. Then, add the eggs one at a time until well incorporated. Add vanilla and sour cream. Slowly stir in dry ingredients until combined.
  • Pour 2/3 of the rhubarb compote into the prepared 10-inch cast iron skillet, spread the mixture evenly. Add the cake batter to the pan and spread into an even layer. Then, dot the remaining compote on top and swirl with a knife or toothpick.
  • Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool.
  • Slice and serve with a dollop of fresh whipped cream and a sprinkle of confectioner's sugar.
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