Rhubarb Polenta Cake

April 30, 2015

Rhubarb Polenta Cake

Rhubarb Polenta Cake

I am always on the lookout for good rhubarb recipes, and I found this one in the March/April 2015 issue of Edible Seattle magazine.  It is “an adaptation of a traditional Italian torta di polenta.”  It calls for almond flour, which I discovered is a splurge at the grocery store.  I discovered too late that I did not have an orange to juice or zest, so I substituted lemon, which worked just fine I thought.  This is a very tasty cake.

Rhubarb from my garden

Rhubarb from my garden

About an hour before you want to make the cake, put 2 cups of chopped rhubarb in a small bowl and sprinkle it with 2 tablespoons of sugar.  Let this rest until the sugar dissolves.

Rhubarb sprinkled with sugar

Rhubarb sprinkled with sugar

Rhubarb Polenta Cake from Edible Seattle

2 sticks unsalted butter, softened
1 c sugar
2 c almond flour
3 extra-large eggs
1/2 tsp vanilla
juice of half an orange
zest of two oranges
1/2 c plus 1 Tbsp polenta or grits
1 tsp baking powder
1/4 tsp salt
1 tsp ground cardamom
Approximately 2 Tbsp sliced almonds
Preheat oven to 325 degrees F.  Grease and flour a 9-inch cake pan. (Use parchment paper and/or a springform pan to make it easier to remove the cake.

Beat the softened butter and sugar together until light and fluffy, about 4 minutes.  Stir in the almond flour, and then beat in the eggs, one at a time.  With a large spoon, fold in the vanilla, orange juice and zest.  Add polenta, baking powder, cardamom and salt, still folding gently.

Spoon the batter into the prepared pan.  Drain the rhubarb and press into the batter.  Scatter the almonds over the top.  Bake 50 – 60 minutes until done.  Remove from oven and let sit 5 – 10 minutes before removing from pan.

Rhubarb and almond studded batter

Rhubarb and almond studded batter






5 Responses to “Rhubarb Polenta Cake”

  1. Cynthia Melcher Says:

    Winds yummy! I have been looking for new ways to use all our rhubarb that Ken harvests and freezes each spring…:)

  2. Adrienne Says:

    anxious to give it a try. TY

  3. […] tried making another Rhubarb Polenta Cake using regular flour instead of the pricey almond flour.  Not a good idea.  The resulting cake was […]

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