While running errands today, I received a phone call from my 5-year old. “Do we have everything for that rhubarb cake you wanted to make? Where’s the recipe?” Hmm, this call was clearly prompted by my husband, whose eyes light up like Tina Fey’s after the Sarah Palin/Katie Couric interview whenever rhubarb is mentioned. Last year, I made Spiced Rhubarb Chutney (& Pork Tenderloin) to rave reviews. This year, it was time to turn my attention to desserts, though I am not quite ready to make the leap into the rhubarb pie arena. I previously chronicled my paralyzing fear of pie crusts and I am still nursing my phobia. When I saw this cornmeal cake recipe in Giada De Laurentiis’ book, Giada’s Kitchen, the creaky wheels that I like to call my brain started to turn.
Giada serves this cake with a dark, rich balsamic syrup which is bound to be fantastic. However, with several beautiful stalks of rhubarb sitting on my counter, it was time to make some changes. Aside from adding some lemon zest to the cake, I did not alter this part of the recipe. The fragrance of lemon and rosemary soon wafted from my oven and the aroma spoke of spring. For the sauce, tart rhubarb was simmered with a simple syrup and fragrant, ruby red strawberries, and pureed briefly in the blender to make a fruity sauce that gently seeped into the dense, golden brown cake. We were so taken with the sauce that we spooned it over our pork tenderloin at dinnertime.
The cake:
Preheat the oven to 350 degrees F, with the rack set in the lower third of the oven.
In medium bowl, combine 1/2 cup fine yellow cornmeal, 1/2 cup cake flour, 1 tablespoon minced fresh rosemary leaves, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Cake flour can be found in the baking aisle of most grocery stores and is sold in a box.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), beat 1/2 cup (1 stick) unsalted butter, softened, and 1/2 teaspoon pure vanilla extract until combined.
With the mixer on low, slowly add 1 1/4 cups powdered sugar until the butter and sugar are combined.
Turn the mixer to high and beat until the mixture is light and fluffy, about 3 minutes. Add 4 egg yolks and 2 whole eggs, beating well after each addition.
Turn the mixer to medium speed and add 1/2 cup sour cream and 1 teaspoon grated lemon zest.
Turn the mixer to low and gradually spoon in the flour and cornmeal mixture. Beat until just combined.
Butter an 8-inch cake pan. Spoon in 2 tablespoons all-purpose flour and turn the cake pan to coat it with the flour. Turn the pan upside down and tap out any excess flour.
Pour the cake batter into the prepared pan and smooth the top with a rubber spatula. Top the pan sharply on the counter to remove any air bubbles.
Place the pan into the oven and bake until the top is golden brown and the sides of the cake are pulling away from the edge of the pan, 25 to 35 minutes. Remove the pan from the oven and place it on a rack to cool.
Gently remove the cake from the and place it on a serving platter. Using a fine mesh sieve, dust the top of the cake with powdered sugar.
The sauce:
While the cake is baking, make the sauce. Trim 3/4 pound rhubarb stalks and cut into 1/4-inch slices to total about 2 cups.
In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring occasionally, until the sugar dissolves completely. Add the sliced rhubarb and 1/2 sprig of fresh rosemary, and return the mixture to a simmer.
Cook until the rhubarb is very tender, about 5 minutes. Add 1 cup sliced fresh strawberries and simmer for 2 additional minutes.
Remove the pan from the heat and let cool for 5 minutes. Pour the mixture in a blender and puree very briefly. The mixture should be mostly smoothly, with some small chunks still present.
Slice the cake into wedges and top each slice with a generous amount of the warm rhubarb sauce. Serve.
Other desserts with rhubarb and strawberries:
Cannelle et Vanille’s Roasted Rhubarb, Strawberry, White Chocolate & Pistachio
Smitten Kitchen’s Strawberry Rhubarb Pie
Laylita’s Recipes Rhubarb and Strawberry Empanadas
No Recipes’ Strawberry Rhubarb Parmesan Crisp
Wicked Good Dinner’s Rhubarb Strawberry Shortcake with Rosemary & Chantilly Cream
Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce
Cake (minorly) adapted from Giada’s Kitchen: New Italian Favorites by Giada De Laurentiis
Cake:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 tbsp minced fresh rosemary leaves
1 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 tsp vanilla extract
1 1/4 cup powdered sugar, plus more for dusting
4 egg yolks
2 large eggs
1/2 cup sour cream
1 tsp grated lemon zest
Butter and all-purpose flour for pan
Sauce:
1/2 cup granulated sugar
1/2 cup water
3/4 lb. rhubarb, trimmed and sliced into 1/4-inch pieces (totaling about 2 cups)
1/2 spring fresh rosemary
1 cup sliced strawberries
Cake:
Preheat the oven to 350 degrees F, with the rack set in the lower third of the oven.
In medium bowl, combine cornmeal, cake flour, minced rosemary leaves, baking powder, and salt.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), beat butter, softened, and vanilla extract until combined.
Turn the mixer on low, slowly add powdered sugar until the butter and sugar are combined. Turn the mixer to high and beat until the mixture is light and fluffy, about 3 minutes. Add egg yolks and whole eggs, beating well after each addition. Turn the mixer to medium speed and add sour cream and grated lemon zest. With the mixer set on low, gradually spoon in the flour and cornmeal mixture. Beat until just combined.
Butter an 8-inch cake pan. Spoon in about 2 tablespoons all-purpose flour and turn the cake pan to coat it with the flour. Turn the pan upside down and tap out any excess flour.
Pour the cake batter into the prepared pan and smooth the top with a rubber spatula. Top the pan sharply on the counter to remove any air bubbles. Place the pan into the oven and bake until the top is golden brown and the sides of the cake are pulling away from the edge of the pan, 25 to 35 minutes. Remove the pan from the oven and place it on a rack to cool. Once cooled, gently remove the cake from the and place it on a serving platter. Using a fine mesh sieve, dust the top of the cake with powdered sugar.
Sauce:
While the cake is baking, make the sauce. In a medium saucepan, combine sugar and water. Simmer, stirring occasionally, until the sugar dissolves completely. Add the sliced rhubarb and rosemary sprig, and return the mixture to a simmer. Cook until the rhubarb is very tender, about 5 minutes. Add sliced strawberries and simmer for 2 additional minutes. Remove the pan from the heat and let cool for 5 minutes. Pour the mixture in a blender and puree very briefly. The mixture should be mostly smoothly, with some small chunks still present.
Slice the cake into wedges and top each slice with a generous amount of the warm rhubarb sauce. Serve.
Makes 6 servings.
Beth Luwandi
this looks very delicious. Can't go wrong with strawberries and rhubarb combo. Lovely photography. I'm just learning– thanks for all the great tips and examples–
Beth
My Little Space
Nothing to affraid of, Dara! Your rhubarb & strawberry sauce looks fantastic.
pegasuslegend
very interesting flavors here, rosemary and strawberry, the picture looks very delicious bet the hubby& kids loved this for sure!~
Winnie
What a fabulous post and what a great-looking dessert! I seem to be the only rhubarb lover in my family but that's ok…I'll be making a rhubarb dessert later today and I'll just keep it to myself.
Chef E
for some reason that radio show just popped into my mind 'Prairie Home Companion', I can hear him describing your wonderful cake and talking about rhubarb!
[email protected] Cie Kocham
I can almost smell the cake in my house! Lemon and rosemary… Mmmmm.
bunkycooks
This cake would smell so good cooking! I love the rhubarb and strawberry sauce to go with it!
Elizabeth
Great flavor combinations. Love the rhubarb sauce color.
Jennifer
This cake has my name ALL over it!!! I adore the flavour combination and the sauce is just perfect
Christine
I love Giada and her recipes. I was browsing for rhubarb and saw your blog. Thanks for sharing!
The Dutch Baker's Daughter
Somehow I don't think you would have a problem with pie crust. This, however, looks splendid. I love me some rhubarb. Congrats, btw, on your sweet potato win…awesome looking soup!
Divina Pe
Wow, beautiful cake. I love the scent of rosemary and lemon as they lift up your spirits. No rhubarb here so strawberries would be a great option.
Brisbane Baker
Mmmm I love rosemary used in sweet food… and Giadas recipes!
http://www.brisbanebaker.blogspot.com
Rick
That looks so good. Nice an elegant too. Perfect for the spring. I'll jump through hoops of fire for anything with rosemary.
Emily Ziegler
Oh!…
Oh… this looks good. Insanely good, in fact.
Drick
somehow when you make the cake it just seems to stand out better that hers, not that I don't like her mind you, but putting that sauce on top is a winner
Maria
I have fresh rosemary to use up and 4 rhubarb plants that are almost ready. Great timing with this recipe Dara! Looks excellent!
Jenny
Wow, I can just imagine how fabulous this tastes!! Great recipe again dara!!
How To: Simplify
After baking with rhubarb and trying it for the first time a few weeks ago I'm hooked. This looks delicious!
Ruth
the cake really does look good but the sauce looks to die for!!!
5 Star Foodie
I love the rosemary in the cake and the rhubarb & strawberry sauce is just wonderful!
Chris
cornmeal and cake flour – must have a wonderful texture! Must try this sauce. 😉
TasteHongKong
Wonderful combinations, can't demand more!
Lydia (The Perfect Pantry)
I have all of the cake ingredients in my pantry, except rosemary — but there's fresh thyme in the garden now, so I think I'll substitute that. I hope the local farm stand has rhubarb!
Kristen
This looks like such a great recipe. Funny that your hubby set your 5 year old up to call 🙂
Skylar Wolfe
Rosemary and strawberry? Never thought to pair the two together, but I love incorporating herbs into desserts, I would love to give this a try. thanks for sharing.
Kalyn
I'm not usually a rhubarb fan, but I have to say this looks really good!
Fuji Mama
The crumb on that looks AMAZING! YUM!!!
Megan
This recipe is right up my alley. I love the cornmeal,rosemary, lemon combo. I wish I could give it 2 thumbs up! 😉
Soma
Rosemary and lemon sounds fantastic.
Heidi Leon Monges
I been willing to try a cornmeal based cake. I love the texture of yours!.
Also love the not so common combo of rosemary, lemon and cornmeal. Sounds like a perfect cake to enjoy next to a espresso or a vin santo.