I know, I know: olive oil cake. But trust me, try it once and you'll love it. The olive oil results in a very moist crumb, and the cornmeal creates a crackly + crunchy crust. Pound cakes have a tendency to be dense, but the tart lemon and rhubarb flavors in this cake balance the richness of the olive oil.                 The How To:
  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9x5 inch loaf pan. Line the bottom with a rectangle of parchment paper, butter the parchment paper.
  3. Halve your rhubarb stalks and cut them into two inch sections.
  4. Zest your lemon. Rub the zest into the sugar with your fingertips.
  5. In a medium sized bowl, whisk together buttermilk, sugar, and juice from half of the lemon.
  6. Whisk in eggs and olive oil.
  7. In another bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.
  8. Pour dry ingredients into wet ingredients. Stir gently to combine.
  9. Fold in rhubarb pieces.
  10. Pour batter into prepared loaf pan - tap on the counter a couple of times to get rid of any air bubbles.
  11. Bake at 350 degrees for 50-55 minutes, until a tester inserted in the middle of the cake comes out clean.
  12. Cool in pan on rack for 5 minutes - turn out onto rack, invert, let stand until room temperature (or until you can't stand it anymore).
  13. Serve alone, or (as I did) with whipped cream + chopped almonds.
A Few Notes:
  • I've made this without the rhubarb and still loved it just as much. You have my permission.
  • This will keep pretty well wrapped in plastic wrap for up to a week. It's a great option if you (like me) like to have something sweet on hand to serve people that show up to visit.
Pairs Well With: