Rhubarb Quinoa Cornbread

Hello again! I've really been in the spring spirit lately. Splashing in puddles, looking at flowers, and falling head-over-heels for all things asparagus. What can I say? I'm happy to see green again!

In celebration of the rhubarb in my backyard, I decided to try out a recipe from one of my all-time favorite blogs. A fun twist on classic cornbread, this sweet take incorporates masa harina with earthy quinoa and zingy roasted rhubarb.

The extra step of roasting the rhubarb is what takes this recipe over the top. The rhubarb becomes sweet and caramelized, but maintains its sour kick. It's out of this world.

Enjoy for breakfast or an afternoon treat drizzled with heavy cream or alongside a cup of tea.

 I especially love how the cast iron skillet creates a nice crust on the outside, while keeping the inside tender. (I love my cast iron skillet)

This cornbread is delightfully crumbly and bursting with fresh spring flavor. It may seem like a lot of work, but the different flours are pretty easy to find and work so well together. It's totally unique but just close enough to remind you of classic cornbread, and a great way to mix things up. Go be adventurous!

Recipe from: Edible Perspective


  • 4 large stalks of rhubarb
  • 5-7 tablespoons honey (depending on sweet tooth; I used about 5)
  • 3/4 cup masa harina
  • 1/2 cup quinoa flour (simply process raw quinoa in a spice or coffee grinder)
  • 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


1. Preheat your oven to 400° F. Wash and trim rhubarb and chop into bite sized pieces. Toss with 1 T honey and roast for 10-15 minutes, until just soft. Remove and turn your oven to 350° F.

2. Whisk the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl.

3. 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, 4-6 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.

4. Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.

5. 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.

6. 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 immediately or cool completely and store in an airtight container for 3-4 days


- Next time I would like to try subbing out more of the masa for quinoa flour because I love the sweet/earthy flavor it gives. I would also use more rhubarb and cut the pieces bigger

- I also recommend taking the cornbread out of the oven a few minutes before it's done and letting it finish cooking on its own to prevent over-baking.