Malted Cornmeal Rhubarb Cake
We all love apples, (of course we do!) especially from our favorite local orchards. By mid-spring, though, we crave something bright and tangy and if we’re lucky: color! Rhubarb is a welcome entree to warmer months ahead, and is versatile enough to suit any context: savory, sweet, hearty breakfast or elegant dessert.
The following recipe falls in the official not-too-sweet sweet treat category and can be eaten any time of day, dressed up or down.
yields one 8-9″ square or springform cake pan or 2 loaf pans
- 1# rhubarb, washed, ends trimmed, cut into 1/2″ pieces
- 25g/2T organic cane sugar
- 60g/3T Keepwell Vinegar apple vinegar (or similar; sub lemon juice)
Mix together and macerate fruit while making the dough:
- 100g or 2/3c pale stone-ground cornflour
- 125g or 1c AP flour
- 75g or 1/2c pale stone-ground sorghum or emmer flour
- 150g or 3/4c organic cane sugar
- 5g or 1tsp baking powder
- 6g or 1tsp salt
- 3g or 1tsp cinnamon
Sift dry ingredients and transfer to either the base of a food processor or a shallow, wide mixing bowl.
- 250g or 1c butter, cold
- 60g or 3T milk
- 100g or 2 eggs
Slice the cold butter and scatter into the dry mix. Pulse in food processor or pinch with fingers until you achieve a crumbly, streusel-like consistency. Whisk the milk & eggs and fold into the crumb mixture, careful not to over-mix. Aim to hydrate most of the mixture. Press 1/2 of the dough into your pan(s).
Strain the rhubarb (save the juices to combine with equal parts soda water for a refreshing vinegar soda) and spread evenly over the dough. Spoon the remaining dough evenly over the fruit and dust with additional sugar. Bake for about 45-50 minutes at 325F. Cool slightly before removing from the pan.