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Roasted Rhubarb Cornbread Cake

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

Keywords: rhubarb, cornbread cake, rhubarb cornbread