Rhubarb Olive Oil Cake

Bright and lucious. This custard-y cake sings brighter with the fruity and fragrant additions of olive oil and citrus zest.

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Rhubarb Olive Oil Cake

Ingredients

• Zest of 1 large orange or 2 lemons
• 1 cup white sugar
• ½ cup olive oil
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 ½ cups diced rhubarb
• Whipped cream and olive oil for serving - non negotiable

Instructions

1. Line a standard loaf pan with parchment paper and preheat over to 350.
2. In a large bowl, rub sugar with orange zest with your fingers until homogenous and fragrant. Take in this moment of sensory joy.
3. Add oil, eggs, milk, and vanilla and whisk until combined.
4. On top of wet ingredients, sift flour, baking powder and salt. Fold until just incorporated. -Add diced rhubarb and continue mixing until distributed throughout the batter. Don’t overmix!
5. Add batter to loaf pan and bake for 50 minutes or until a toothpick comes out clean when inserted into the centre. Allow to cool completely.
6. Once the cake has fully cooled, top your cake with lightly sweetened whipped cream and a drizzle of olive oil.