Rhubarb Olive Oil Cake
By Erin
Did you know Rhubarb is a vegetable? Rhubarb stalks are packed full of health benefits. They’re high in fiber, which is important for a healthy digestive system. Rhubarb is also an excellent source of calcium and vitamin K, things our body needs to keep our bones and blood healthy. Only eat the stalks though! The leaves contain oxalic acid and are poisonous.
I’ve always loved rhubarb, but the only time I remember having it was on our many summer trips to go visit family in Minnesota as a kid. My great aunts would make some tasty things with rhubarb. We never got to have it much otherwise since it doesn’t grow well in Southern California! When Melissa’s Produce gave me some, I was so excited to make something with it. Since I also have a lot of olive oil from Garcia De La Cruz, it just made sense to make an olive oil cake! It’s also Ojai Pixie Tangerine season, so I also added a couple of those into this recipe! This is a great recipe to enjoy during Easter or those spring and summer get togethers!
Rhubarb Olive Oil Cake
Ingredients:
8 stalks rhubarb, diced
2 Ojai Pixie Tangerines
3/4 cup sugar
1/2 cup greek 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
Whipped Cream
Directions:
*Preheat oven to 350 F and butter a 9” round cake pan.
*Wash your rhubarb and cut the ends off. Dice the stalks (I cut about 8-10 1″ pieces cut diagonally to put on top of the cake before baking) and put in a bowl with 1/4 cup of the sugar. Toss to coat and set aside.
*Add the remaining 1/2 cup sugar, eggs, olive oil, greek yogurt, and vanilla extract. Squeeze the juice from the Ojai Pixie Tangerines, then add the pieces left to the bowl. Whisk together until fully combined.
*In a separate bowl, add flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Toss in the rhubarb mixture, scraping the bowl to get all the juice.
*Pour the batter into your prepared cake pan. Sprinkle the top with sugar if you like & add the 8-10 1″ pieces cut earlier on top.
*Bake cake for 50-55 minutes, or until it is golden brown. Test with a toothpick.
*Allow the cake to cool for 5 minutes before removing from the pan. Allow the cake to cool to room temp before slicing and serve with whipped cream! YUM!
