Servings: 9 serving(s)
Prep time: 20 minutes
Total time: 45 minutes
Cooking time: 25 minutes
Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.
When I was little, cornbread was one of my favourites. Mom called it Johnny Cake and would sometimes bake a pan to serve with supper. Because it’s a little sweeter than many dinner breads I always felt like I was eating a bit of dessert along with my soup or stew or whatever was served for our main meal.
That’s the beauty of cornbread. It can travel from breakfast to supper to dessert. Not too sweet, lower in fat than many quick breads, it feels like a treat even though it’s much healthier than most muffin recipes.
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 more of 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.
Roasted Rhubarb Cornbread Recipe
- 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
- 4-6 stalks of rhubarb
- Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*
- 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.
- Remove and let cool.
- Reduce oven temperature to 375 F.
- In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.
- 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.
- Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)
- Beat the egg white to stiff peaks and fold into the batter.
- Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.
- Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.
*This recipe can be baked as muffins (makes 12)
Nutritional info: Per generous piece.
- Calories: 194.5,
- Fat: 11.6 g,
- Saturated Fat: 7 g,
- Cholesterol: 50.7 mg,
- Sodium: 214.9 mg,
- Carbs: 21.9.
- Sugar: 17.4 g,
- Protein: 2 g,
- Fibre .5 g,
- Potassium: 176.4 mg,
- Vitamin A: 115 mg
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