Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Cornmeal cake is a traditional Southern dessert that dates back to the early 19th century. It was often served with fresh fruit compote or homemade ice cream.

This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Cooking Method: Baking, Simmering Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 60 min Total Time 2 hrs 15 mins

Servings: 8 Calories: 2800

Best Season: Summer

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup All-purpose flour
• 1.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 cup Buttermilk
• 1 teaspoon Vanilla extract
• 2 cup Rhubarb
• 0.5 cup Granulated sugar
• 0.5 cup Water
• 1 tablespoon Lemon juice
• 8 cup Vanilla ice cream

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the rhubarb compote. In a saucepan, combine the rhubarb, sugar, water, and lemon juice. Simmer over medium heat until the rhubarb is tender and the mixture has thickened slightly, about 15-20 minutes. Remove from heat and let cool.
7. Once the cake has cooled, remove it from the pan and let it rest for at least 1 hour.
8. To serve, slice the cake and top each slice with a scoop of buttermilk ice cream and a spoonful of rhubarb compote.
9. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 52g18%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.