Roasted Rhubarb Cornbread Cake
June 26, 2020
"This uses fresh rhubarb. For You Want What? 2020 Game."
- Serving Size: 1 (99.7 g)
- Calories 249.5
- Total Fat - 12 g
- Saturated Fat - 7.2 g
- Cholesterol - 49.9 mg
- Sodium - 339 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 2.4 g
- Sugars - 18.3 g
- Protein - 3.7 g
- Calcium - 156.7 mg
- Iron - 1.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Heat the oven to 400 degrees Fahrenheit. Either line an 8 X 8 inch pan with parchment paper or grease it.
Place the washed rhubarb on a parchment lined baking sheet and then sprinkle the 3 tablespoons of sugar on top of the rhubarb. Bake in the oven for 5 to 10 minutes, or until tender.
Remove from oven and set aside.
Reduce the oven temperature to 375 degrees Fahrenheit.
In a medium bowl, mix the flour, cornmeal, baking powder, baking soda, and the salt.
Next, mix the butter and the sugar in a large bowl, adding the sugar gradually. Mix in the egg yolk, molasses, and honey (or maple syrup), beating it in.
Add the dry ingredients (medium bowl) in three parts, alternating with the milk. Make sure to end with the dry ingredients.
Next, beat the egg white until it forms stiff peaks. Fold it into the batter.
Pour the batter into the 8 X 8 pan and lay the prepared rhubarb on top. Sprinkle the 1/4 cup of sugar on top.
Bake in the oven for 20 to 25 minutes until golden and the top springs back when you touch it lightly on top.
It may be served warm or at room temperature.
Tips & Variations
No special items needed.