By Alicia Ghio
Right now, rhubarb is at its peak flavor. Commonly dubbed the “pie plant,” this tart vegetable is extremely versatile, working in both sweet and savory dishes.
When buying rhubarb, choose crisp stalks and, in general, the deeper the red, the more flavorful the stalks. Medium-size stalks are usually tenderer than large ones. One pound of rhubarb is typically 3-5 stalks. Stand the stalks in cold water for an hour or so to refresh them before cooking. Freshly harvested stalks can be kept in the refrigerator, unwashed and wrapped tightly in plastic, for two to four weeks.
Even though this is a “cake,” it’s a bit more on the savory side. Almond flour gives this cake a dense texture and subtle nuttiness while the maple syrup gives it some sweetness without overpowering the tartness of the rhubarb. The twist is the addition of fresh rosemary to give the cake a hint of aromatic flavor.
Maple Rosemary Rhubarb Cake
- 4 eggs
- ¾ cup milk
- 3 tablespoons butter, melted
- ¼ cup bourbon maple syrup
- ½ teaspoon vanilla
- 1 cup almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rhubarb, thinly sliced
- 3 tablespoons fresh rosemary, minced
- Preheat oven to 350 degrees Fahrenheit.
- Grease the bottom and sides of a 9-inch round spring form cake pan.
- In a medium sized bowl, whisk together the eggs, milk, melted butter, bourbon maple syrup and vanilla.
- In a second medium sized bowl, whisk together the almond flour, baking soda and salt.
- Fold the dry ingredients into the wet. Mix until the batter is smooth.
- Stir in the rhubarb and rosemary.
- Pour the batter into the greased pan and bake in oven for 35 minutes, until the sides and top of the cake are golden and a toothpick inserted into the middle comes out clean.
- Allow cake to cool before removing from the pan. Serve.