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I whined and whined about not having rhubarb for most of April and May. Then, when I finally had a big bag of the stuff in my fridge, I had no time to bake with it. Figures! I wanted to make rhubarb jam, and bake rhubarb pudding cakes or even strawberry rhubarb crumble. These are truly easy rhubarb recipes that take hardly any time. Unfortunately, time is something I’m lacking these days. Prepping the space I’ve lived in for 10 years for sale is rather overwhelming. I’ve sweated over it. I’ve bled. I’ve plopped on the floor of my closet wondering how on Earth one person could have accumulated so many things. I puzzled over how I would manage to hide all of the things in one tiny storage locker so that my condo would look neat, spacious, and appeal to the minimalists. I spent a ridiculous amount of time carefully choosing which cookbooks would stay with me on my shelves, which were to be packed away, and which I could part with forever. I sold as much of my stuff as I could. Talk about cleansing!
Then last Saturday, I was leafing through my kitchen notebook, procrastinating, and I realized it had been almost a month since I’d baked anything. Literally. And I remembered the poor rhubarb that was tucked away in my fridge. Before I knew it, procrastinating became procrastibaking. Duh! I’d like to think the rhubarb was calling me, but it’s more likely that I was avoiding cleaning my kitchen cabinets and packing away my props. Rhubarb cakes are the opposite of what I was supposed to be doing. Oh well.
At first, I thought I’d make rhubarb muffins because it seems like rhubarb muffins are way more popular than rhubarb cakes on the internet. What I really wanted to make were these little orange rhubarb cakes with cornmeal, probably the least popular, most unlikely-searched-for string of keywords on the interweb. Search Engine Optimization (SEO) be damned. These orange rhubarb cakes were what I wanted to bake and share with you! I probably will never dominate the internet by playing the SEO keywords game because I tend to do my own thing, regardless of what’s trending. Guess I’ll just have to come up with some other winning strategy… Can I bribe the internet with cute little cakes?
I love baking muffins and cakes with cornmeal. These orange rhubarb cakes with cornmeal turned out better than I expected, and they were a welcome distraction from packing. These cakes are moist and buttery, with a light texture and a pronounced orange flavour. The rhubarb is just right for these cakes. I really hope that you will try this recipe. The pan I used to bake this recipe is a Wilton mini loaf cake pan like this one on Amazon. If you don’t have one, feel free to use a couple of muffin pans, but you will have to adapt the size of your rhubarb pieces accordingly. The recipe as is would probably make 10 rhubarb muffins.
Orange rhubarb cakes with cornmeal recipe
Orange rhubarb cakes with cornmeal
These orange rhubarb cakes with cornmeal are moist and buttery, with a light texture and a pronounced orange flavour. The rhubarb is just right for these cakes.
- 94 grams all-purpose flour 3/4 cup
- 100 grams fine cornmeal 2/3 cup
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 115 grams unsalted butter , room temperature 1/2 cup
- 100 grams granulated sugar 1/2 cup
- 2 large eggs
- 85 grams honey 1/4 cup
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/4 cup labneh (or greek yogurt)
- 145 grams trimmed rhubarb sliced into 27 thin logs of about 2–3"
Preheat the oven to 350ºF. Grease and flour a 9-cavity mini loaf pan (like this one from Wilton on Amazon.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and the salt. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter with the granulated sugar for 2 minutes. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl with a spatula as needed.
Add the honey, the vanilla, and the zest, and beat it all in well.
Add half the dry mixture to the mixer bowl and stir it in on low. Scrape down the sides of the bowl, then add the labneh, mix again, then add the rest of the dry ingredients.
Divide the mixture between the greased & floured cavities, smoothing each with a mini offset spatula (like my fave Ateco spatula on Amazon) or the back of a spoon. Top each with 3 strips of rhubarb.
Bake until a skewer inserted into the center of the cakes comes out clean and the edges of the cakes are golden. This takes about 20 minutes or so.
Let the cakes cool at least 10 minutes before unmolding them carefully with the help of an offset spatula.