Olive Oil + Rhubarb Cake Recipe

Name: Olive Oil + Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pieces rhubarbs (enough for 1 cup chopped); 1/3 cup brown sugar; zest from 1 orange; 2 cups all-purpose flour; 1 3/4 cups sugar; 1 1/2 teaspoons salt; 1/2 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/3 cups olive oil; 3/4 cup almond milk; 1/2 cup half & half; 1/4 cup orange juice; 3 eggs

Servings: persons

2-3 pieces rhubarbs (enough for 1 cup chopped)
1/3 cup brown sugar
zest from 1 orange
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups olive oil
3/4 cup almond milk
1/2 cup half & half
1/4 cup orange juice
3 eggs

1
Preheat the oven to 350.
2
Butter and flour a cake pan that's at least two inches deep.
3
Chop 2-3 stalks of rhubarb into small 1/4 inch pieces. Toss with orange zest and brown sugar before pouring the mixture into the prepared pan.
4
Mix together dry ingredients (flour, sugar, nutmeg, salt, baking soda, baking powder) in one bowl. In another bowl, whisk together liquids (olive oil, almond milk, half & half, orange juice and eggs). Fold this mixture into the dry ingredients. Once combined, pour over rhubarb mixture.
5
Bake for 1-hour.
6
Allow cake to cool for 20-30 minutes, then use a knife to loosen the edges before covering with a plate to invert. Enjoy!

1709

kcal

Calories

111

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-3 pieces rhubarbs (enough for 1 cup chopped), 1/3 cup brown sugar, zest from 1 orange, 2 cups all-purpose flour, and more.

Yes, Olive Oil + Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil + Rhubarb Cake

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