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Cornmeal Cake With Buttermilk Ice Cream And Rhubarb Compote

Nutrition per serving    (USDA % daily values)
CAL
277
FAT
42%
CHOL
36%
SOD
15%

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Ingredients for 10 servings

1 cup all purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons 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

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