The most delicious thing you'll do with Rhubarb and Polenta. The flavours balance so nicely, and the syrup from baking the rhubarb is just delightful.
Oven at 180C/gas mark 4
Spring form tin or crumble baking dish.
Prepare the rhubarb filling, cutting the rhubarb into pieces and placing them in a baking dish, covering with sugar and water. Bake for 30-40 mins. Once cooked, remove and strain, retaining the syrup to serve with the cake.
Combine polenta, flour, baking powder, cinnamon and caster sugar in the bowl. Add orange zest and butter, and rub the butter into the dry ingredients. Combine egg/flax egg and milk in a seperate bowl, and them add to the rest of the ingredients, this will form a sticky dough.
Finally, press 2/3 of the mix into the pan/oven dish, as if forming a pie crust. Lay on the rhubarb, and then sprinkle with the remaining batter. Sprinkle with a tbsp of Vollrohr Sugar, and them bake for 45-50 minutes.
Ingredients
Directions
Oven at 180C/gas mark 4
Spring form tin or crumble baking dish.
Prepare the rhubarb filling, cutting the rhubarb into pieces and placing them in a baking dish, covering with sugar and water. Bake for 30-40 mins. Once cooked, remove and strain, retaining the syrup to serve with the cake.
Combine polenta, flour, baking powder, cinnamon and caster sugar in the bowl. Add orange zest and butter, and rub the butter into the dry ingredients. Combine egg/flax egg and milk in a seperate bowl, and them add to the rest of the ingredients, this will form a sticky dough.
Finally, press 2/3 of the mix into the pan/oven dish, as if forming a pie crust. Lay on the rhubarb, and then sprinkle with the remaining batter. Sprinkle with a tbsp of Vollrohr Sugar, and them bake for 45-50 minutes.