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RI Archives: Food

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Recipe: Rhubarb Olive Oil Cake

One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.

Before any of the other sumptuous spring fruits begin to find their way into gardens and onto our plates, rhubarb deserves some of your early attention. It’s a hearty and undemanding perennial vegetable known for adding a pucker-inducing flavor to many already beloved recipes. Although the time-honored strawberry-rhubarb combo is sure to please, don’t hesitate to use rhubarb in baked goods even before strawberries fill your local farmstands. This rhubarb olive cake recipe has all the makings of a springtime baking staple. The cornmeal adds texture to the lightly sweetened cake, studded with chunks of rhubarb that surprise the tastebuds. The 40-45 minute baking time is your chance to encourage someone to try a chunk of raw rhubarb — one of the garden’s most surprising flavors. Be sure to have the camera ready for the pucker! [If you’re not a rhubarb fan, try The Sylvia Center’s olive oil cake with orange and cinnamon.]

Rhubarb Olive Oil Cake
Makes one 9"x9” cake

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch of salt
3 large eggs
3/4 cup sugar
1 1/2 cups milk
1 cup olive oil
1/2 tsp. vanilla extract
3-4 stalks of rhubarb, diced

1. Preheat oven to 350F. Grease and flour a 9"x9” pan.

2. In a medium-sized bowl, whisk together all of the dry ingredients. Set aside.

3. In a large bowl, whisk together sugar and eggs until they are light yellow and well blended. Whisk in milk, olive oil and vanilla extract until combined.

4. Combine dry ingredients with wet ingredients and continue to whisk until just blended. Evenly place the diced rhubarb into bottom of pan, and pour batter on top.

5. Bake in preheated oven for 40-45 minutes, or until golden brown around the edges. Let cool completely before flipping onto a cooling rack and slicing.

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Posted by Amy Krzanik on 05/01/17 at 03:13 PM • Permalink