Simple Rhubarb Olive Oil Cake (Edit recipe)

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The Simple Rhubarb Olive Oil Cake combines seasonal, pink-colored rhubarb with an olive oil moist cake. Top with fresh whipped cream and this recipe is a winner.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

8

Serves: 12

Ingredients

1 cup Olive Oil
1 cup Milk
3 Eggs, large
1 tsp Rose Water
1 tsp Baking Powder
2 cups All Purpose Flour
1 cup Granulated White Sugar
2 cups Rhubarb, diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease a 9" x 13" baking pan and preheat the oven to 350°F
In a large bowl, whisk eggs and sugar with a mixer at medium-high speed, until mixture becomes creamy and light in color
Stir olive oil and milk into the mixture; whisk until all ingredients are blended
Add the rose water
Add in flour and baking powder and mix to combine. Do not overmix ingredients
Fold half diced rhubarb into the batter
Transfer the rhubarb cake batter into the prepared greased baking pan. Top the remaining diced rhubarb all over and smooth with a spatula
Bake at 350℉ for about 1 hour and 10 minutes. The cake is ready when a cake tester inserted into the cake comes out clean
Serve at room temperature topped with whipped cream or vanilla ice cream

Notes

I made with recipe with olive oil. You can use butter but make sure that it is melted
You can make this cake gluten free. Gluten free flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. However, the texture of the cake will be different
You can sprinkle sugar on top before baking if you desire

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	327
Fat:	19 g
Carbohydrates:	35 g
Protein:	4 g
Cholesterol:	3 g
Sodium:	10 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.