So many things excite me about this post.
1. Ruby red rhubarb. Lots of red these days, huh?
4. Quinoa flour.
I wanted to do something different with rhubarb. Something that hasn’t been done before. And at the same time I got to thinking, it’s been slightly too long for my liking since I’ve made a new cornbread recipe.
And that is how this recipe came to be.
My hope was that the earthy flavors of the rhubarb would meld well with the nutty, rustic flavors of the flours. I started off with the recipe for my Orange Honey Corn Cake but wanted to try replacing the oat flour with quinoa flour. A few changes later and this recipe was born. It didn’t end up as fluffy and cake-like, but it did end up to be completely delicious.
Quinoa flour can be ground easily at home. No need to buy a bag at the store. Just grind up your raw quinoa as you need it! A blender works really well.
I would say the texture ends up in between my go-to cornbread and the corncake mentioned above. It holds together perfectly and is a bit more muffin-like in moisture than cornbread. The quinoa flavor is noticeable but not overpowering. The honey lightly sweetens each piece and the rhubarb adds a bit of juicy tartness.
To me, this is spring baking. A little rough around the edges with a pop of flavor and color. Suitable for breakfast, brunch, or anytime snacking.
Honey Rhubarb Quinoa Cornbread
gluten-free, dairy-free option // 10-inch round pan
- 4 large stalks of rhubarb
- 7 tablespoons honey, divided
- 3/4 cup masa harina
- 1/2 cup quinoa flour
- 6 tablespoons almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 3 tablespoons butter, divided
- 1 tablespoon pure vanilla extract
- 2 teaspoons muscovado sugar
Preheat your oven to 400* F. Trim the ends of the rhubarb and chop into 1/2-inch pieces. Spread on a baking sheet and drizzle with 1 1/2 tablespoons of honey. Toss together then roast for 10-15 minutes until just starting to soften. Remove and turn your oven to 350* F.
Stir the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl until well combined.
Melt 2 tablespoons of butter and set aside. Place 1/2 cup of the par-roasted rhubarb in a blender with the milk and blend until smooth. In a medium sized bowl whisk the eggs and then whisk in the rhubarb-milk mixture, 5 1/2 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.
Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.
Put 1 tablespoon of butter in a 10-inch cast iron pan and then place in the oven for 2-3 minutes. Remove and carefully turn the pan to coat the bottom and sides thoroughly [or use a pastry brush]. Pour the thickened batter into the pan and gently spread to the edges and level out. Gently press rhubarb slices into the batter, spaced about 1/2-inch apart. Sprinkle with muscovado sugar and place in the center of your oven.
Bake for 30-36 minutes until the edges are golden brown, the center is set, and a toothpick comes out slightly sticky. Let cool for 15 minutes before slicing. Serve warm with heavy cream over top [optional]. Let fully cool before storing in a sealed container for 3-4 days.
notes: Soymilk or 2% can be subbed instead of almond. To make this dairy free use coconut oil instead of butter. I do not recommend subbing corn flour for masa harina. Bob’s Red Mill is my go-to for Masa as it is GMO-free. Quinoa flour can easily be ground at home in a coffee grinder or blender. Simply grind raw quinoa until soft and flour-like in texture. If you do not have a 10-inch pan I recommend a 9x9 cake pan. You can melt the butter in that pan the same way. Sub brown sugar or pure cane sugar instead of muscovado.
This bread/cake is not overly sweet by any means, but if you’d like to tone it down I would suggest using 3-4 tablespoons of honey and adding 1 extra tablespoon of milk.