Rhubarb polenta cake — yum!

April 26, 2011

Hooray, rhubarb season! I was super happy to discover a bunch full of red, juicy stems in my father-in-law’s vegetable garden, so I could make this super delicious recipe for Rhubarb Polenta Cake which I discovered a few years ago in a magazine but originally stems from Nigella Lawson’s book ‘How to be a Domestic Goddess’. Here’s the recipe (and here and here are some other yummy rhubarb recipes we shared with you in the past):

Rhubarb Polenta Cake

500g rhubarb
300g caster sugar
150g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
1 tsp cinnamon
155g polenta
2 large eggs
1 tsp vanilla essence or seeds of 1/2 vanilla pod
125g unsalted butter
250g natural yoghurt, or buttermilk
23cm spring-form cake tin, buttered & lined

Preheat oven to 180 degrees C/gas mark 4.
Wash and dry the rhubard, and cut into 1/2 cm pieces. Put into a (glass or china) bowl and cover with 100g of the sugar, while you get on with rest of cake. (Don’t let rhubarb stand for more than 1/2 hour or sugar will make too much liquid seep out.)
Mix the flour, soda, salt, cinnamon & cornmeal together. Beat the eggs with the vanilla in a measuring jug or bowl. In a large bowl, cream the rest of the sugar & butter, then gradually add the egg & vanilla mixture, beating while you do so. Add the dry ingredients and yogurt to the butter-sugar-egg mixture, mixing as little as necessary to combine. Fold in the rhubarb and any juices that accumulated in the bowl. Pour into the greased tin and put in preheated oven, and bake for approximately one hour or until the top is springy and a skewer comes out almost clean. You will probably need to cover the cake after 35/40 minutes. Let it cool in the tin on a wire rack before taking out of the mould. I sprinkled some powdered sugar on top.

Bon appétit!

xxx Esther


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Comments (10)

Emilie in Paris
April 26, 2011

I love rhubarb! Looks like a lovely recipe


Courtney in London
April 26, 2011

Yummmm is right! I am going to try this recipe very soon!


April 27, 2011

we’re going to make it on friday to celebrate the wedding!
because rhubarb is pink and so are princesses…


Estelle
May 2, 2011

We have a few rhubarb plants and I’m always at a loss as to what to do with it all. I just end up freezing it so it won’t be wasted. I tried out your recipe this morning and it’s fabulous!


Michele
May 2, 2011

I just made this and it’s delicious!!! My husband brought home 4 stalks of rhubarb from the market and it turned out to be 250g worth. I also didn’t have any castor sugar and instead used granulated sugar. Thanks for the great recipe.


May 5, 2011

[…] the rhubarb will be plentiful in my yard and this rhubarb polenta cake will be on my “to-do” list. Tags: Grapefruit Sorbet, Meatloaf, Peanut Butter Fudge […]


May 23, 2011

[…] much as our whole family LOVES the Rhubarb Polenta Cake I wrote about recently; enough is enough. The 3 kg rhubarb that my father-in-law brought from his […]


elke mendelsohn
May 28, 2011

going to make it today!! for my birthday, yeaah.. better be good..haha


June 14, 2011

Looks so good


May 14, 2012

[…] kirjasta. Bongasin ohjeen Babyccino Kids -blogista viime vuonna. Babyccinon sivuilla ollut resepti ei kuitenkaan eritellyt millaista polentaa kakkuun pitäisi käyttää, kaupassa sitä on tarjolla […]


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