Rhubard Cornmeal Cake

'You can never have too many rhubarb recipes in my book - Nigella Lawson

The verdict: I would agree with Nigella on this one. RoseRed might not. But I love the stuff. I actually made this quite some time ago and forgot that I'd taken the photos in readiness to write it up. So my memory may be a little sketchy. I'm hoping the photos bring the memories back. Note to self: annotate recipes more often!


Unusual or substituted ingredients: I recall I did this recipe as written. N o modifications. 500g of rhubarb is a lot if you have to buy it because the bunches are small and expensive I think. I plan to grow my own from now on.


Also, polenta/cornmeal is probably unusual for some people. I seem to always have it in the house but never seem to use it. My attempts at making baked polenta are futile but in things like cakes, I think it works a treat.

Other that that, it's just got the usual suspects, butter, bi carb, vanilla, eggs, sugar.

Special utensils or cookware: None. Just a spring form tin.

Repeatability: I've not made it since but I definitely I will make it again. I recall it was dense and moise, sweet and tangy.



Sauciness: It's more your good, solid cake than a saucy one. With a dollop of cream though....that might take it to another level!


Overall pleasure level: Again, from memory, I think I would have given this about an 8. Maybe more, but without certainty I can't say for sure. Looking at the photo above, I remember the slightly crusty top and those delicious jewels of rhubarb dotted throughout the tender cake. Lovely!

Bells