This summer cake walks across the day with versatility.  The lemony crumble makes it a delicious and decadent brunch or tea cake.  The density of the pound cake brings a smile to my face when we pull this out for a summer dessert.  Whether you are savoring every forkful with a cup of coffee or a scoop of ice cream, I promise you will love the bright summer flavors. Best yet, Olivio and the goodness of California Olive Oil keep our heart health high and the flavor buttery rich.  Enjoy!

Preparation

  1. For the Crumble: Mix together 1/2 cup flour, 1/4 cup sugar and 1 tsp salt with a fork. Add 1 Tbs lemon zest. Add 4 Tbs melted Olivio. Stir with fork until mixture is a crumbly consistency.
  2. For the Rhubarb:Place sliced rhubarb in a medium mixing bowl. Add thyme and 3/4 cup sugar. Toss to evenly distribute and let sit a minimum of 5 minutes to release juices, mixing once.
  3. For the Cake:Preheat oven to 350F
  4. Generously butter the muffin tin with Olivio Buttery Spray.
  5. In a medium bowl, combine 1 1/2 cups flour, baking powder and  1 1/2 tsp salt. Set aside.
  6. In the bowl of an electric mixer combine  1 Tbs Olivio Buttery Spread and remaining 1 cup sugar. Beat on medium speed with the paddle attachment until the mixture is pale and creamy. Beat in remaining 1 Tbs lemon zest and juice. Add eggs, one at a time. Continue mixing on medium until mixture is smooth. Scrape down sides when necessary.
  7. Turn the mixer to low. In three increments, add the flour mixture and yogurt- alternating between the two and scraping down the side of the bowl when necessary. Be careful not to over mix. Turn up to medium-high for 3 seconds to smooth out mixture, then immediately stop.
  8. Place 1 layer of rhubarb in the bottom of the muffin tin. Fill tin 2/3 of the way full and top with a solid layer of lemon zest crumble.
  9. If using large 8 oz muffin tins, bake for approximately 25 min. When a tooth pick comes out clean, immediately remove from oven and run a thin blade knife around the edge of each cakette. Allow to cool for 2 minutes in the tin before gently flipping over onto cooling rack. Enjoy with afternoon tea or with a dollop of greek yogurt or vanilla ice-cream for a delicious summer dessert.