Spring

Olive Oil + Rhubarb Cake

May  5, 2019
Author Notes

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

  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 12 slivers or 8 substantial slices
Ingredients
  • 2-3 pieces rhubarbs (enough for 1 cup chopped)
  • 1/3 cup brown sugar
  • zest from 1 orange
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups olive oil
  • 3/4 cup almond milk
  • 1/2 cup half & half
  • 1/4 cup orange juice
  • 3 eggs
In This Recipe
Directions
  1. Preheat the oven to 350.
  2. Butter and flour a cake pan that's at least two inches deep.
  3. 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.
  4. 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.
  5. Bake for 1-hour.
  6. Allow cake to cool for 20-30 minutes, then use a knife to loosen the edges before covering with a plate to invert. Enjoy!

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