26-04-2010, 09:27 AM
1
If you have rhubarb glut ...
.. this is a fantastic recipe. It's Nigella'sRhubarb Cornmeal Cake – from “How To Be A Domestic Goddess
500g rhubarb
300g caster sugar
150g plain flour
155g fine polenta or cornmeal
1tsp ground cinnamon
1tsp bicarbonate of soda
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
125g unsalted butter
250g plain yogurt, preferably bio
23cm springform cake tin, greased with butter and base lined.
Preheat the oven to Gas Mark 4 / 180C.
Trim the rhubarb and cut into 1/2cm slices. Place in a large bowl with 100g of the sugar and leave aside whilst you prepare the rest of the cake. Don’t leave for longer than 30 minutes, otherwise too much juice will leach out of the rhubarb.
Mix the flour, cornmeal/polenta, salt, cinnamon, bicarb in a medium bowl. In a large bowl (I used my KitchenAid here), cream the butter and remaining sugar until light and fluffy. In a small bowl or ramekin, beat the eggs with the vanilla extract and then slowly add this to the creamed mixture. Beat well until mixture is fluffy again.
In alternating spoonfuls, add the flour mixture and yogurt to the creamed mixture. Mix these in very slowly to preserve the fluffiness of the mixture. Finally, fold in the rhubarb and all the sugary juices.
Pour into the tin and smooth the top. Bake for approximately one hour until the top is springy and a skewer comes out almost clean. Check after 40 minutes and cover with foil if the top looks as if it is going to overbrown. Let it cool, in the tin, on a wire rack until just warm or leave to cool completely if not eating immediately. It can be reheated in the oven if wrapped well in foil.
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