This rhubarb olive oil cake is wonderfully moist, tart, and tangy—with just the right amount of sweetness. It will keep well for several days after it's baked.
Ingredients
- 2 cups rhubarb
- 2 tablespoons all-purpose flour
- 3 extras large eggs
- 1.25 cups white sugar
- 1.5 teaspoons vanilla extract
- 0.75 teaspoons salt
- 0.5 teaspoons almond extract
- 0.25 teaspoons ground nutmeg
- 0.67 cups olive oil
- 0.5 cups sour cream
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons baking soda
- 2 tablespoons sugar
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a tall-sided 8- or 9-inch round cake pan, and line the bottom with parchment.
-
2
Toss rhubarb and 2 tablespoons flour together in a bowl.
-
3
Beat eggs, 1 1/4 cups sugar, vanilla, salt, almond extract, and nutmeg together in a large bowl until combined, about 1 minute. With the mixer running on low, gradually drizzle in olive oil, and mix until thoroughly incorporated. Add in sour cream and mix until combined; add in remaining 1 1/2 cups flour, baking powder, and baking soda and mix until just combined. Fold in rhubarb.
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4
Pour batter into the prepared pan. Sprinkle remaining 2 tablespoons sugar evenly over the top.
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5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes. Cool cake in the pan for 15 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
Per serving
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