Description
This Rhubarb Cornmeal Cake is a delightful American dessert combining the subtle crunch of yellow cornmeal with the tartness of fresh rhubarb. Perfect for spring, this moist and tender cake is topped with a sprinkle of coarse sugar for a sweet finish, making it a lovely treat served plain or with whipped cream or vanilla ice cream.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit
- 2 cups chopped fresh rhubarb
Topping
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Fold in rhubarb: Gently fold in the chopped fresh rhubarb to distribute the fruit evenly without crushing it.
- Fill and top pan: Pour the batter into the prepared pan, smoothing the surface with a spatula, then sprinkle the optional coarse sugar evenly on top for added texture and sweetness.
- Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
Notes
- For a sweeter variation, toss the rhubarb with 2 tablespoons of sugar before folding it into the batter.
- Serving suggestion: Serve warm or at room temperature with whipped cream or vanilla ice cream for an indulgent touch.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Ensure rhubarb is fresh and firm for the best texture and flavor.
