Roasted rhubarb cornbread

Roasted Rhubarb Cornbread Cake

One recipe, many variations.

This particular recipe was adapted from the 1932 edition of The Guide To Good Cooking, published by Five Roses Flour and edited by Jean Brodie, a popular food writer in Toronto. In the book, the basic recipe is for cornmeal muffins offers a slight adaptation for fruit-topped Johnny Cake.

We make our rhubarb cornbread with fine cornmeal, which is really a corn flour. From time to time we’ll use a medium grind, or we’ll do half-and-half.

Try rhubarb cornbread with your favourite summer fruit.

As we roll through summer we plan on making this cornbread recipe with strawberries, raspberries, peaches and apples.

Let us know if you try any variations!


Roasted Rhubarb Cornbread Cake

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Easy Roasted Rhubarb Cornbread Cake is the ultimate summer treat. Naturally sweetened with molasses and honey or maple syrup.

  • Author: Crosby Molasses
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Cakes


  • 1 cup flour
  • ½ cup cornmeal (fine or medium)
  • 2 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/3 tsp. salt
  • ½ cup butter, softened
  • ¼ cup plus 3 Tbsp. sugar, divided
  • 1 egg yolk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • ¾ cup cold milk
  • 1 egg white
  • 46 stalks of rhubarb


  1. Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*
  2. Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.
  3. Remove and let cool.
  4. Reduce oven temperature to 375 F.
  5. In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.
  6. In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.
  7. Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)
  8. Beat the egg white to stiff peaks and fold into the batter.
  9. Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.
  10. Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.



  • Calories: 194.5
  • Sugar: 17.4 g
  • Sodium: 214.9 mg
  • Fat: 11.6 g
  • Saturated Fat: 7 g
  • Carbohydrates: 21.9 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 50.7 mg


  • June 4, 2019


    Can you make this with Apple instead of rhubarb?

    • June 20, 2019

      Crosby Molasses

      Hi Lisa, I’d love to try it with apples. As long as you roast them first to release some of the liquid it should work just fine. (I bet it would be good with peaches too.)

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