Red Fife Olive Oil Cake with Rhubarb

20 minutes prep 55 minutes active cooking 1 hour + 15 minutes total

Makes 6 - 8 servings

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I adapted this recipe from Tenuta di Capezzana, the Tuscan olive oil producer. It’s easy and incredibly delicious.

What You'll Need

Ingredients

3-4 Rhubarb Stalks (about 2 cups sliced)
3 farm fresh eggs
2 cups of Sugar, preferably unrefined cane sugar
1 1/2 cups of Buttermilk *
1 1/2 cups of Madre Terra Olive Oil
2 cups of Red Fife whole wheat flour
1 teaspoon of Baking Powder
1 teaspoon of Italian Fine Sea Salt
* make a buttermilk substitute by adding a tablespoon of cider vinegar or lemon juice with a scant 1 ½ cups plain milk

Equipment

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.

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.

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.

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.

Step 5

Pour the batter into the prepared skillet.

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

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.