When it comes to baking, I like to keep things simple and use fresh and in season ingredients. When I was planning this recipe, there was so much beautiful local rhubarb at my local Fred Meyer, all cute and all sorts of shares of pink and red. So I was excited to make something delicious for you guys. A perfect spring cake that is also gluten free.

This recipe is one that I absolutely love. For one thing, it’s gluten free. For another thing, it’s delicious. And for a third thing, it’s ridiculously, insanely adaptable. There is nothing you cannot do with this cake! Since we have an abundance of rhubarb right now, it was the perfect topping for the cake. If you don’t have it in season when you make this, use a stone fruit or berries, or heck use some citrus, be creative. Since it’s constructed from a base of butter, almond meal and fine polenta, it stays incredibly moist when it’s cooked. Maybe my favorite way to eat it is like this, with gently cooked rhubarb baked into it, and then served with a drizzle of the rhubarb’s cooking juices. You can also add in a dollop or two of ice cream or yogurt on top.The texture of the cake had a bite to it, but I like it a lot. I think my favorite parts are the crispy bits of the edges, I mean who doesn’t like the crispy bits, right? Plus there are only a few ingredients to this and it’s such an easy recipe to follow. I am sitting here with the doors and windows open with the spring breeze peering through them and the insatiable smell from the poached rhubarb still lingers in the kitchen, I think I need a candle made of this scent.You know it’s a good mail day when you get a package, I receive a box of new white bakeware set from a new line of private label cookware called, Dash of That from Fred Meyer. The quality of the set is so nice. Sturdy, durable with clean lines. Simple design, but has great curves. I ended up using the two small oval baking dishes from the set to create my recipe. The set also comes with a round deeper dish with a lid, a deep rectangle baking dish with handles and a pie dish. I can’t wait to use the other pieces. I have already used the rectangle dish to bake a one pan chicken and veggies last night and it was perfect. Such a great set to have in your kitchen, you need to go get yourself a set, or you can get each piece individually too. Lets get baking.
SERVES 4-6
POACHED RHUBARB
about three good stalks rhubarb
1/4 cup caster sugar
1/3 cup water, wine or orange juice
CAKE INGREDIENTS
14 tbsp butter, at room temperature + 1/2 tbsp for buttering the dishes
1 cup caster sugar
1 1/4 cups almond meal
1 cup polenta, getting fine grains is important if you want a less textured cake
1½ tsp baking powder
3 large eggs, I used Simple Truth organic eggs
2 tsp vanilla bean extract

METHOD
1. First, prepare the rhubarb. Slice the rhubarb into 2 inch pieces, and place into a small frying pan, with the sugar and liquid of your choice, I used a white wine, but you can use orange juice or water. Bring to a simmer, and cook over a very low heat, until the rhubarb is just tender, but still very much holding its shape, it takes less than 10 minutes, keep an eye so you don’t over cook it. Remove the rhubarb from the liquid, and set both aside.
2. To make the cake, preheat the oven to 350F.
3. Butter 2 0.6 quart oval baking dishes and place on a cookie sheet.
4. Beat the butter and sugar together until very pale and fluffy. Mix together the almond meal, polenta, and baking powder, and add it a third at a time, alternating with the eggs. So, mixing on a low speed, add some dry ingredients, then an egg, then dry, then an egg, until it’s all used up. Mix in the vanilla.
5. Divide the batter between the two dishes, leaving about a cup of batter out, you can add it into a smaller baking dish to make a small portion, it seemed like it would be too much for this size of a dish, so that’s what I did. The recipe can also be made in a larger baking dish if you want one large cake.
6. Arrange the rhubarb pieces on top of the batter, and press them in slightly. Place in the oven and bake for 35-40 minutes. It will be ready when a skewer inserted comes out with only a few crumbs clinging to it.
7. When the cake comes out of the oven, leave it to cool for at least 10 minutes on a cooling rack, before scooping it straight from the pan and serving it (it’s delicious warm) with a dollop of cream or yoghurt and a drizzle of syrup.

This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.

xoxo,
LENA

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DID YOU MAKE THIS RECIPE?
If you give this GLUTEN FREE POLENTA & RHUBARB CAKE a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!

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1 Comment

1 Comment on GLUTEN FREE POLENTA & RHUBARB CAKE

  1. 2pots2cook
    April 29, 2017 at 3:33 pm (3 months ago)

    So beautiful ! Thank you so much !

    Reply

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