Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Name: Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote
Yield: 6 Servings
Ingredients: 1 cup all purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoon Homemade baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 tablespoon finely grated orange peel; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 tablespoons coarsely crushed sugar cubes; Buttermilk Ice Cream; Rhubarb Compote

By Scott PeacockPhotography by Craig Cutler

April 6, 2008

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Recipe notes