Rhubarb Upside Down Olive Oil Cake
Olive Oil Cake 🤝 Rhubarb: because we need the vibrancy this spring.
Rhubarb Upside Down Olive Oil Cake
Makes: about 8 to 10 servings
Time: 1 hour and 30 minutes
DIRECTIONS
INGREDIENTS
Rhubarb Layer
1lb rhubarb
1 tbsp all-purpose flour
4 tbsp salted butter
1/2 cup light brown sugar
Olive Oil Cake Batter
2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher sea salt
3/4 cup white granulated sugar
zest of 1 lemon (about 1 tbsp)
juice of 1 lemon (3 tbsp)
2 eggs or 1/4 cup apple sauce
1/2 cup Graza Extra Virgin olive oil
1/2 cup oat milk (room temp), substitute with non-dairy milk of choice
1/2 teaspoon almond extract
Preheat oven to 350F and place a rack in the center of the oven. Grease a 9” springform pan and lay a piece of parchment paper on the bottom.
Rinse rhubarb and chop into 1 1/2” pieces. Toss with flour and arrange them in a spiral or just layer them along the bottom of the pan. Set aside.
In a large bowl, whisk together the flour, baking powder/soda, and salt. Set aside
Zest 1 lemon and combine with the sugar using your fingers. Add the eggs and whisk until incorporated. Whisk in the milk, olive oil, almond extract, and lemon juice.
Pour the wet ingredients into the dry ingredients and fold until incorporated. Fold in chopped tarragon once more.
Melt the butter and brown sugar in a small pot over medium heat, stirring until fully incorporated and smooth. Remove immediately and pour over the rhubarb layer evenly as possible.
Pour the batter over the rhubarb. Bake for 30-35 mins or until a toothpick comes out clean when inserted.
Let cool for 10 mins. Remove the side of the springform pan, flip, and remove the parchment paper. Serve with labneh, Graza “Drizzle”, and flaky salt
Notes
Lemon Glaze
Ingredients:
1 3/4 cup confectioners’ sugar
3 tbsp lemon juice
1/4 tsp fine sea salt
1 tbsp unsalted butter, melted
Directions:
In a bowl, whisk together lemon juice, melted butter, and sugar until combined. Season with a pinch of sea salt.