Imagine Maialino's Olive Oil Cake's spring fling - this is that cake. With plenty of fresh rhubarb from the farmers market, I wanted to try a twist on the original recipe. I lined the cake pan with a rhubarb-orange zest mixture, and then inverted the cake once it cooled a bit. If I made again, I'd add a cup of sliced berries and mix throughout the cake. Otherwise, this one got rave reviews! —Katie Tong
12 slivers or 8 substantial slices
rhubarbs (enough for 1 cup chopped)
zest from 1 orange
1 3/4 cups
1 1/2 teaspoons
1 1/3 cups
half & half
In This Recipe
Preheat the oven to 350.
Butter and flour a cake pan that's at least two inches deep.
Chop 2-3 stalks of rhubarb into small ¼ inch pieces. Toss with orange zest and brown sugar before pouring the mixture into the prepared pan.
Mix together dry ingredients (flour, sugar, nutmeg, salt, baking soda, baking powder) in one bowl. In another bowl, whisk together liquids (olive oil, almond milk, half & half, orange juice and eggs). Fold this mixture into the dry ingredients. Once combined, pour over rhubarb mixture.
Bake for 1-hour.
Allow cake to cool for 20-30 minutes, then use a knife to loosen the edges before covering with a plate to invert. Enjoy!