Roasted rhubarb cornbread is wholesome and delicious.

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. I have my grandmother’s copy of the cookbook. In the book, the basic recipe is for cornmeal muffins offers a slight adaptation for fruit-topped Johnny Cake.

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

Try rhubarb cornbread with your favourite summer fruit.

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

Let me know if you try any variations.

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Roasted Rhubarb Cornbread Cake

  • Author: Crosby Molasses
  • Yield: 12 1x

Ingredients

Scale
  • 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

Instructions

  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.

 

Nutrition

  • 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

Keywords: rhubarb, cornbread cake, rhubarb cornbread

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Comments

  • June 4, 2019
    reply

    Lisa

    Can you make this with Apple instead of rhubarb?

    • June 20, 2019
      reply

      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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