rhubarb cornbread

Easy Roasted Rhubarb Cornbread Cake is the ultimate summer treat. Naturally sweetened with molasses and honey or maple syrup.

Roasted Rhubarb Cornbread Cake 

flour

cornmeal (fine

baking powder

baking soda

salt

butter, softened

Tbsp. Crosby’s Fancy Molasses

Tbsp. honey or maple syrup

milk

rhubarb

Preheat oven to 400 F. Line an 8&#8243;x 8&#8243; pan with parchment paper or grease it well.*

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.

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

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.

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

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

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

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

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Roasted Rhubarb Cornbread Cake

The most viewed rhubarb cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine