Ingredients
1 1/4 cups extra-virgin olive oil, plus more for pan
Sanding or sparkling sugar, for pan
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
3 large eggs, separated
1 1/4 cups plus 2 tablespoons granulated sugar
2 teaspoons pure vanilla paste or extract
2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
8 ounces rhubarb, cut into a 1/2-inch dice (2 cups)
Preparation
Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it’s baked, but can also be stored in an airtight container at room temperature up to 2 days.
