Roasted Rhubarb Cornbread Cake

Step 1

Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*

Step 2

Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.

Step 3

Remove and let cool.

Step 4

Reduce oven temperature to 375 F.

Step 5

In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.

Step 6

In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.

Step 7

Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)

Step 8

Beat the egg white to stiff peaks and fold into the batter.

Step 9

Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.

Step 10

Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.