![](http://wellspentmarket.com/cdn/shop/files/hero-red-fife-olive-oil-cake-rhubarb.png?v=1683067380&width=1100)
Red Fife Olive Oil Cake with Rhubarb
![](http://wellspentmarket.com/cdn/shop/files/intro-red-fife-olive-oil-cake-rhubarb.png?v=1683067378&width=1500)
I adapted this recipe from Tenuta di Capezzana, the Tuscan olive oil producer. It’s easy and incredibly delicious.
What You'll Need
Ingredients
For the shopping list
- 3-4 Rhubarb Stalks (about 2 cups sliced)
- 1 1/2 cups of Buttermilk *
- 2 cups of Red Fife whole wheat flour
- 2 cups of Sugar, preferably unrefined cane sugar
- 1 teaspoon of Baking Powder
- * make a buttermilk substitute by adding a tablespoon of cider vinegar or lemon juice with a scant 1 ½ cups plain milk
Equipment
From the kitchen
- 1 Skillet or Cake Pan
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- 1 Cutting Board
- 1 Chef's Knife
What you'll have to do
Step 1
I cook this cake in a 12-inch cast iron skillet, but you can use a cake pan. For the skillet, cut a piece of parchment to fit the bottom and drizzle some oil into the skillet before you put it in.
![](http://wellspentmarket.com/cdn/shop/files/step-1-red-fife-olive-oil-cake-rhubarb.png?v=1683067385&width=1000)
Step 2
Preheat the oven to 350F.
Slice the rhubarb into roughly half-inch pieces. Toss it with a tablespoon of sugar and set aside.
![](http://wellspentmarket.com/cdn/shop/files/step-2-red-fife-olive-oil-cake-rhubarb.png?v=1683067385&width=1000)
Step 3
Beat the eggs in a large bowl, then add the sugar and stir well. Whisk in the milk next and stir until completely mixed in, then add the olive oil and stir again.
![](http://wellspentmarket.com/cdn/shop/files/step-3-red-fife-olive-oil-cake-rhubarb.png?v=1683067384&width=1000)
Step 4
In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix.
![](http://wellspentmarket.com/cdn/shop/files/step-4-red-fife-olive-oil-cake-rhubarb.png?v=1683067385&width=1000)
Step 5
Pour the batter into the prepared skillet.
![](http://wellspentmarket.com/cdn/shop/files/step-5-red-fife-olive-oil-cake-rhubarb.png?v=1683067386&width=1000)
Step 6
Carefully add the sliced rhubarb in an even layer across the top. It’ll sink into the batter a bit, but that’s fine
![](http://wellspentmarket.com/cdn/shop/files/step-6-red-fife-olive-oil-cake-rhubarb.png?v=1683067387&width=1000)
Step 7
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the skillet and serve it from the pan, or carefully invert onto a plate when it’s completely cool. If you're feeling fancy, add a dollop of whipped cream, creme fraiche, or yogurt just before serving.
![](http://wellspentmarket.com/cdn/shop/files/step-7-red-fife-olive-oil-cake-rhubarb.png?v=1683067388&width=1000)
Shop this recipe
![Madre Terra](http://wellspentmarket.com/cdn/shop/products/Madre-Terra-Olive-Oil-500ml-1.png?v=1631040525&width=533)
Olive Oil
Madre Terra
Sicily - Italy
![Eggs - Farm Fresh](http://wellspentmarket.com/cdn/shop/products/Trent-Family-Farms-Eggs-1.png?v=1662590484&width=533)
Dairy
Eggs - Farm Fresh
Cloverdale - Oregon
![Italian Fine Sea Salt](http://wellspentmarket.com/cdn/shop/products/Gucciardo_Vincenzo-Italian-Fine-Sea-Salt.png?v=1678834641&width=533)
Salt, Herbs, & Spices
Italian Fine Sea Salt
Trapani - Sicily
More recipes
![Streaker Barley Sesame Miso Cookies](http://wellspentmarket.com/cdn/shop/articles/recipe-card-streaker-barley-sesame-miso-cookies.png?crop=center&v=1683319622&width=664)
Streaker Barley Sesame Miso Cookies
Flakes of naked barley, Japanese sesame paste, and Oregon-made miso give these cookies a savory edge.
![Pfirsichmus](http://wellspentmarket.com/cdn/shop/articles/recipe-card-pfirsichmus.png?crop=center&v=1683245269&width=664)
Pfirsichmus
Inspired by German-style fruit preserves, this jammy peach sauce works for breakfast or dessert.