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Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoon Homemade baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated orange peel
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons coarsely crushed sugar cubes
- Buttermilk Ice Cream
- Rhubarb Compote
Directions:View on Bon Appetit
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