Orange Rhubarb Cakes

5 from 1 vote

These orange cakes are made with cornmeal and topped with rhubarb. The cake batter includes greek yogurt so they are moist, buttery, fluffy with a light texture and a lovely orange flavour.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 267kcal

Author: Janice Lawandi

Equipment

Ingredients

94 grams bleached all-purpose flour
100 grams fine cornmeal
5 mL baking powder
1.25 mL baking soda
1.25 mL Diamond Crystal fine kosher salt
115 grams unsalted butter room temperature
100 grams granulated sugar
2 large egg(s)
85 grams honey
5 mL pure vanilla extract
15 mL orange zest
60 mL sour cream (14% fat) or full-fat Greek yogurt or labneh
145 grams fresh rhubarb sliced into 27 thin logs of about 2–3"

Metric - US

Instructions

Preheat the oven to 350ºF (175 °C). Grease and flour a 9-cavity mini loaf pan (like this one from Wilton on Amazon).
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and the salt. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter with the granulated sugar for 2 minutes. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl with a spatula as needed.
Add the honey, the vanilla, and the zest, and beat it all in well.
Add half the dry mixture to the mixer bowl and stir it in on low. Scrape down the sides of the bowl, then add the labneh, mix again, then add the rest of the dry ingredients.
Divide the mixture between the greased & floured cavities, smoothing each with a mini offset spatula (like my fave Ateco spatula on Amazon) or the back of a spoon. Top each with 3 strips of rhubarb.
Bake until a skewer inserted into the center of the cakes comes out clean and the edges of the cakes are golden. This takes about 20 minutes or so.
Let the cakes cool at least 10 minutes before unmolding them carefully with the help of an offset spatula.

Notes

Substitutions (With most substitutions, you will have to retest the recipe to ensure it works. Tread carefully and take notes!)
- Greek yogurt—replace the sour cream with the same amount of Greek yogurt (preferably with 9–10 % fat content). Don't use low-fat Greek yogurt, though it will work just fine, but could result in a dryer texture.
- Citrus—replace the orange zest with any citrus zest, like lemon or clementine or mandarine. I don't think grapefruit zest has enough flavour but it's worth a try.
- Almond—you could replace the cornmeal with ground almonds.
- Glaze—if you want to glaze these, make the orange glaze from this orange almond cake recipe or this orange poppy seed cake. Brush it on top of the cakes
Make sure to take the time to prepare the cake pans properly by applying a thin layer of softened butter and dusting with flour
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!

Nutrition