Farmhouse Cornmeal Cake With Rhubarb Sauce [Moist & Rustic]
Hey there! Today’s post may be a bit of a surprise for those of you who expect only articles about selling antiques. It’s a recipe of mine published in Farmhouse Style magazine last year: Farmhouse Cornmeal Cake with Rhubarb Sauce.
It’s one of my family’s absolute favorites. Dense and moist, this rustic cake truly comes alive when topped with its amazing rhubarb sauce. The sauce tastes delicious on ice cream, too!
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Farmhouse Cornmeal Cake Ingredients
Cake Ingredients:
- 3/4 cup butter (room temp)
- 1 scant cup of sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1/3 cup + 1 tablespoon sour cream (light is fine)
- 3/4 cup flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Sauce Ingredients:
- 1/3 cup sugar
- 1/3 cup water
- 2 1/2 cups fresh rhubarb
- 1 tsp lemon zest or juice
- Sprinkle of nutmeg (optional)
Directions for the Farmhouse Cornmeal Cake
- Beat the butter with a mixer, then add sugar and blend together.
- Add eggs to the mixture and blend well with the mixer.
- Add sour cream and extracts and blend well.
- Add last four dry ingredients one at a time, blending well after each addition.
- Pour the mixture into a greased 9″ springform pan.
- Bake at 350 degrees for 40 minutes until the top is lightly browned and a toothpick inserted into the center comes out clean.
Directions for the Rhubarb Sauce
- Bring water and sugar to a boil together in a small saucepan.
- Add rhubarb, bring back to a boil, allow the sauce to simmer on low for 10-15 minutes, stir occasionally.
- Cook until rhubarb is tender and sauce has thickened.
- Remove from heat and add lemon zest (or juice) and nutmeg.
Doesn’t the rhubarb sauce look beautiful in the white bowl? Depending upon your rhubarb, the color of the sauce will vary from green to red.
Don’t hesitate to add a drop or two of red food coloring if you want you sauce to take on a stronger red-ish hue 🙂
Serving Farmhouse Cornmeal Cake With Rhubarb Sauce
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Transfer the cake from the pan to a serving plate or cake stand.
- Serve with hot or room temperature rhubarb sauce and enjoy!
PS: Learn how I made this farmhouse-y tray with leather handles HERE.
I promise you will absolutely LOVE this cake and the sauce is to-die-for–just the right amount of sweet and tart.
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You can find this recipe in
the Spring 2020 issue of Farmhouse Style:
I’d love it if you’d pin for later!
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Oh my goodness, Diana, this looks amazing! I’d have to have a dollop of fresh whipped cream along with the rhubarb sauce! Or vanilla ice cream would be great too, lol. I love the departure from antiques but so fun to see how we can utilize some nice ironstone pieces in our everyday lives. Jan in MA
Agreed! Whipped cream or ice cream would be deliciously decadent! I’m glad you enjoyed the post Janice despite it being “off topic” 🙂
Sounds great! Poor Al had to eat school cornbread (gov’t surplus supplies) and won’t eat anything with a cornbread texture. He misses so much. I go for cornbread any time opportunity offers! I still have some rhubarb lurking in my freezer which would make great sauce. Once I made corn muffins with cheese, jalopenos, and pepperoni–my Sunday school boys just loved them!
Ahh that’s too bad about Al’s cornbread avoidance, Kathy. I’m actually a bit picky about it myself, that’s why I’m so happy with this recipe, LOL. Your version sounds delish!
Diana, when I saw this recipe I had to “copy it” over to the Revolutionary War folder of my recipe file. I am always on the lookout for delicious recipes that I can adapt to be made with ingredients available pre-1790’s. Yes, I make meals & “goodies” that most resemble foods eaten by our Revolutionary War soldiers for our local Massachusetts Militia group.
To answer everyone’s question: yes, rhubarb was available at that time. It was one of the foods Benjamin Franklin found, in another country and brought to America [1770-1772]. The reenactors can get pretty tired of the “same old thing” that is true to the time period. We needed a fresh recipe!
Not everything tasted so great back then, but they did have many spices (imported). Milk, butter, and cream were only obtainable if a local farmer could get it to them (simplest explanation of the procurement of some ingredients).
Our Troop has two major events coming up: The Military Expo in Orange, MA (9/11 + 12) and a huge RevWar reenactment encampment & Battle at Fort #4, Charlestown, NH (9/25-26). There will be social distancing this year and masks will be worn (to help protect all).
I am going to make this & see how it comes out! I presume it can be frozen as well. Thanks so much for this feature! NanaB
Sounds like you have quite an amazing hobby, NanaB! I do hope you like the recipe (yes, it can be frozen) and that your “soldiers” like it, if you end up baking it for them. Do enjoy your encampments!!