Olive Oil + Rhubarb Cake

• 2-3 pieces rhubarbs (enough for 1 cup chopped)
• 1/3 cup brown sugar
• zest from 1 orange
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups olive oil
• 3/4 cup almond milk
• 1/2 cup half & half
• 1/4 cup orange juice
• 3 eggs

1. Preheat the oven to 350.
2. Butter and flour a cake pan that's at least two inches deep.
3. Chop 2-3 stalks of rhubarb into small 1/4 inch pieces. Toss with orange zest and brown sugar before pouring the mixture into the prepared pan.
4. Mix together dry ingredients (flour, sugar, nutmeg, salt, baking soda, baking powder) in one bowl. In another bowl, whisk together liquids (olive oil, almond milk, half & half, orange juice and eggs). Fold this mixture into the dry ingredients. Once combined, pour over rhubarb mixture.
5. Bake for 1-hour.
6. Allow cake to cool for 20-30 minutes, then use a knife to loosen the edges before covering with a plate to invert. Enjoy!

rhubarbs, brown sugar, zest from, flour, sugar, salt, nutmeg, baking soda, baking powder, olive oil, almond milk, orange juice, eggs

Taken from food52.com/recipes/81054-olive-oil-rhubarb-cake (may not work)