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I adapted this recipe from Tenuta di Capezzana, the Tuscan olive oil producer. It’s easy and incredibly delicious.
Ingredients
For the shopping list
Rhubarb Stalks (about 2 cups sliced)
Buttermilk *
Red Fife whole wheat flour
Sugar, preferably unrefined cane sugar
Baking Powder
* make a buttermilk substitute by adding a tablespoon of cider vinegar or lemon juice with a scant 1 ½ cups plain milk
From our shop
$25 - Sicily - Italy
$8.50 - Cloverdale - Oregon
$7 - Trapani - Sicily
Equipment
From the kitchen
Skillet or Cake Pan
Parchment Paper
Measuring Cups
Measuring Spoons
Cutting Board
Chef Knife
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.
