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Prep time
25 minutes
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Cook time
1 hour
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Serves
12 slivers or 8 substantial slices
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
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Ingredients
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2-3 pieces
rhubarbs (enough for 1 cup chopped)
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1/3 cup
brown sugar
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zest from 1 orange
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2 cups
all-purpose flour
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1 3/4 cups
sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
nutmeg
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
olive oil
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3/4 cup
almond milk
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1/2 cup
half & half
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1/4 cup
orange juice
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3
eggs
Directions
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Preheat the oven to 350.
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Butter and flour a cake pan that's at least two inches deep.
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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.
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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.
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Bake for 1-hour.
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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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