rhubarb olive oil cake

This is based on a Smitten Kitchen recipe that has become a fast staple in my limited baking repertoire. Something I find intimidating about baking is the possibility that I could buy all the ingredients, take the time to make it, mess up my kitchen, and after all that be left with something that either failed completely or is just ok. I only want to exert the effort if it’s going to be worth it. That’s where this recipe comes in. The olive oil and yogurt in the batter, ensure a super moist cake that comes together without the need for a Kitchen Aid or fancy equipment. The original recipe is super citrusy with blood orange zest, juice, and segments mixed into the batter. In this version, I replaced the citrus segments with rhubarb and added in some orange zest and juice for added sweetness.

Ingredients:

6 stalks rhubarb, diced

1 naval orange, zested and juiced

2 lemons, zested

1 cup sugar

1/2 cup buttermilk or plain yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 tablespoon vanilla extract

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

turbinado sugar (optional)

whipped cream for serving

Step 1:

Preheat oven to 350 F and butter a 9”x5” loaf pan.

Step 2:

Wash your rhubarb and cut the ends off. Dice the stalks and transfer to a bowl with 1/4 cup of the sugar. Toss to coat and set aside. Zest your orange and lemons and transfer to a medium mixing bowl. Add the remaining 3/4 cup sugar and use your hand to rub the sugar and zest together until fully combined. Add the eggs, olive oil, and vanilla extract. Whisk together until fully combined.

Step 3:

Squeeze the orange into a measuring cup and add buttermilk or yogurt to the measuring cup until you have a total of 2/3 cup liquid. Pour mixture into the bowl with the sugar, olive oil, and eggs and whisk until combined.

Step 4:

In a separate bowl, add flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Fold in the rhubarb, scraping the bowl to get all the juice. Pour the batter into your prepared loaf pan. Sprinkle the top with Turbinado sugar. Bake cake for 50-55 minutes, or until it is golden brown. Test with a toothpick or food thermometer. The toothpick should come out clean or the internal temperature should be between 200-210 F. Allow the cake to cook for 5 minutes before removing from the pan. Allow it to cool to room temp before slicing and serving with whipped cream.