Citrus Rhubarb Olive Oil Bundt Cake
I know we’re getting into stone fruit season, but you can still find rhubarb and plenty of citrus at the local farmers markets. Yesterday I actually spotted a bushel of Meyer Lemons! Meyers! They’re those sweeter lemons that are great for lemon bars, lemon tarts… pretty much anything with lemon. So, I grabbed a bunch, because let’s be honest, you can never have too many lemons. Since I had the lemons and the rhubarb, I made a delicious bundt cake that I’d seen over on Martha Stewart.
Now, here’s the thing about cakes and cookies: I don’t like things too sweet. When it comes to desserts, I like them without a lot of sugar. I know that sounds odd for a dessert, but you really don’t need cups and cups of sugar to make a spectacular dessert. These days you can use honey or fruit juices or even the fruit itself if you’re making a pie or tart. It’s actually healthier for you too because now you’re using natural sugars as opposed to processed sugars. Don’t get me wrong, I still use plenty of the white stuff for my cakes and cookies, I just tend to use about half. You’re probably wondering how you can have a dessert with only half the sugar, but trust me, the cakes and cookies are still sweet, only now you don’t feel like you’re going to die from sugar shock.
This cake is great because not only is there only about 3/4 cup of sugar, but you also have corn meal and olive oil. The corn meal gives it a great texture while the oil makes it moist and earthy. Combining the oil with lemon juice and rhubarb makes for a cake that is great any time of day. It’s delightful with coffee for a nice brunch or served with a light spritz at an afternoon luncheon or evening potluck. Add a drizzle of lemon and your basic Bundt becomes something fancy enough for a nice party.
This is the type of dessert I adore. Of course it’s full of fruit, but it’s one of those recipes that you can throw together for any occasion during the warmer months. Fruit desserts are my jam during the spring and summer. Don’t worry, I’m still a huge chocoholic, but there’s just something about a fruit dessert that makes my heart sing. I think it’s the fact that they tend to be lighter than the chocolate desserts. Chocolate desserts are better for the fall and winter because they tend to be heavy and rich. While I’ll never pass up a chocolate dessert, if I have the choice of something made with fresh fruit, I’m always going to choose that, which is why as long as rhubarb and citrus are in season, I’ll be making desserts with them. Desserts like this delicious, Bundt cake.
Notes
Adapted from Martha Stewart
Ingredients
- 1-1/4 cups extra-virgin olive oil, plus more for pan
- 2 cups unbleached all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/4 teaspoons kosher salt
- 3 large eggs, separated
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange zest
- 1/4 cup + 1 tablespoon fresh orange juice, divided
- 8 ounces rhubarb, cut into a 1/2-inch dice (2 cups)
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil, set aside.
- Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl and set aside.
- Mix oil, egg yolks, sugar, vanilla, orange zest and 1/4 cup juice in a bowl with a mixer on medium speed.
- Gradually add flour mixture to oil mixture until just combined. Don't overmix.
- Beat the egg whites in another bowl until stiff, glossy peaks form. Gently fold egg‐whites into batter until just combined. Don't overmix.
- Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a toothpick, when inserted, comes out clean, 45 to 50 minutes.
- Let cool for 20 minutes, invert onto a plate or stand and let cool completely.
- While the cake cools, make the glaze: whisk the powdered sugar and remaining orange juice together in a small bowl until a thick, smooth glaze forms. (If it's too thick, gradually add more juice a 1/2 teaspoon at a time until you achieve the desired consistency.) Once the cake is completely cooled, drizzle the glaze over the top of the cake with a spoon. Slice and serve.
