Medium French Dessert

Rhubarb Olive Oil Cake

Name: Rhubarb Olive Oil Cake
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 4 servings
Cuisine: French
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

Total Time

52 min

25m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.
4

Pour batter into the prepared pan. Sprinkle remaining 2 tablespoons sugar evenly over the top.
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.