So many things excite me about this post.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

1. Ruby red rhubarb. Lots of red these days, huh?

2. Corn-bread-cake

3. BREAKFAST.

4. Quinoa flour.

5. Friday.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

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.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

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.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

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.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Print this!

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.

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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.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Slice warm.

Pour heavy cream on top.

Drink with coffee.

Have a happy day.

Show me your breakfast! #bfastfridayclub

Ashley

Want more rhubarb? I don’t blame you!

Blueberry Pecan Cornbread Bread Pudding

gluten-free // serves ~6-8 generous portions

for the cornbread:

3 tablespoons butter, divided

3/4 cup finely ground cornmeal

3/4 cup masa harina

1/2 cup gluten-free oat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup unsweetened almond milk, or 2%

1/4 cup honey

1 1/2 teaspoons pure vanilla extract

3/4 cup frozen or fresh blueberries

1/3 cup raw pecans

Preheat oven to 400* F and place 2 tablespoons of butter into a 9-inch round pan [cast iron works great!].

Melt 1 tablespoon of butter and let cool for a few minutes.

Stir the cornmeal, masa, oat flour, baking powder, and salt together in a large bowl.

In another bowl whisk the egg then whisk in the milk, honey, vanilla, and melted butter until fully combined.

Pour the wet into the dry and stir until just combined [when you no longer see dry flour].

Immediately and gently fold in the blueberries and pecans, then let the batter sit undisturbed for 7-8 minutes.

While the batter sits place the pan with the butter in the oven for just a few minutes until melted.

Remove and carefully rotate the pan around to coat the bottom and sides with the melted butter. The excess will pool at the bottom which is normal.

Without stirring, scrape the batter [it will be very thick] into the hot pan and gently spread it to the edges with a spatula or large spoon.

Bake for 24-28 minutes until the edges are a deep golden brown and a toothpick comes out clean.

Let cool for at least 30 minutes before slicing into large pieces and then move to a cooling rack to fully cool. Cornbread is fragile while warm.

*If not making the bread pudding mix in a rounded cup of blueberries and 1/2 cup pecans. Use unrefined coconut oil to make dairy free.

for the bread pudding:

1 2/3 cups unsweetened almond milk, or 2%

3 large eggs

4-5 tablespoons honey

1 1/2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

7-8 cups 1-inch cornbread cubes

1/2 cup frozen or fresh blueberries

3-4 tablespoons raw pecans

Once fully cooled preheat your oven to 350* F and slice cornbread into 1-inch cubes.

Spread 7-8 cups on a large rimmed baking sheet and bake for 12-15 minutes until lightly toasted.

Let cool.

While cooling, whisk the milk, eggs, honey, vanilla, cinnamon, and salt together until fully combined.

Place the cooled cornbread cubes in a greased 8-9-inch square pan and pour the wet mixture over top.

Cover and refrigerate for 30 minutes.

Preheat your oven to 350*F.

Remove from the fridge and gently turn the mixture over in the pan so the top pieces are on the bottom. The mixture will become a bit crumbly but that's fine.

Cover with foil and bake for about 40-45 minutes until the mixture feels set to the touch but with a slight bit of give in the center. If the mixture still seems very wet and gooey, bake covered for another 5-10 minutes.

Then, bake uncovered for 12-15 minutes until light golden brown.

Let sit for 10-12 minutes to firm up before serving.

Serve with honey and refrigerate leftovers.

Looking for a gooey vegan bread pudding similar in style to this? Check out my recipe for vegan blueberry muffin bread pudding. It is to die for!