Rhubarb Polenta Cake

After eating a rhubarb dessert at the canteen I remembered having some rhubarb in the freezer and decided to bake something with it for the weekend's wedding (by the TV). We also had a guest from Germany who then later requested the recipe so it was a perfect reason to post it straight away. It's rhubarb season anyway :)

It's a perfect recipe when you don't have an electrical whisk to beat your eggs or don't want to make noise in the kitchen: just mix everything together and you're almost there! Though next time I want to try beating the eggs to see how fluffy the cake will become. This time it was dense and moist (and very good in that way, so nothing wrong with that), but that's the scientist in me, who always wants to try out new things. Polenta stays a bit crispy, so it adds nice crunch to the cake.

Rhubarb Polenta Cake
Author: Tuulia / Kitchenfoxtales     Preparation Time: 15 min     Cooking time: 60 min
Servings: makes one 22-24 cm round cake, ~12 slices     Calories per serving: 273 kcal

Enjoy the rhubarb season *heart* Polenta is the secret ingredient to this moist and dense spring-time cake.

Ingredients:

• 400-500 g rhubarb, peeled (if needed)
• 155 g (175 ml) sugar
• 130 g (~240 ml) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 120 g (150 ml) polenta
• 2 eggs
• 1 tsp vanilla extract
• 75 g butter, melted + 50 ml vegetable oil
• 275 ml plain yogurt

Instructions:

1. Preheat the oven to 175 C
2. Prepare a cake pan: butter it or line with baking paper.
3. Chop the rhubarb to 1 cm pieces. Sprinkle a few tablespoons of the sugar on top of the rhubarb bits (the rest of the sugar will go to the batter) and leave it while you're making the cake batter. It will soften the bits and juice will start to come out of them.
4. Mix flour, baking soda, salt, cinnamon and polenta together. Break the eggs to another bowl, break them and mix with the rest of the sugar and vanilla extract.
5. Add flour mix and yogurt a a couple of batches. Do not overmix. Add the melted butter and oil and the rhubarb juices. Mix until even.
6. Pour to a prepared cake pan, and add the rhubarb pieces on top.
7. Bake for about one hour. If it starts to get too much colour, cover with a baking paper.

Adapted from Nigella Lawson (How to be a Domestic Goddess)
*Nutritional information is based on average values and is a rough estimate.

Raparperi-polentakakku
Tekijä: Tuulia / Kitchenfoxtales    
Valmisteluaika: 15 min     Kypsennysaika: 60 min
Annokset: 22-24 cm pyöreä kakku, n. 12 palaa    Energiasisältö per annos: 273 kcal

Nauti raparperikaudesta! Polenta on tämän mehevän kakun salainen ainesosa.

Ainekset:

• 400-500 g raparperia, kuorittuna (jos tarpeen)
• 155 g (1,75 dl) sokeria
• 130 g (~2,4 dl) vehnäjauhoa
• 1 tl ruokasoodaa
• 1/4 tl suolaa
• 1 tl kanelia
• 120 g (1,5 dl) polentaa
• 2 kananmunaa
• 1 tl vaniljauutetta
• 75 g voita, sulatettuna + 0,5 dl rypsiöljyä
• 2,75 dl maustamatonta jogurttia

Valmistusohjeet:

1. Esilämmitä uuni 175 asteeseen.
2. Voitele tai vuoraa kakkuvuoka leivinpaperilla.
3. Paloittele raparperi 1 cm paloiksi. Ripottele palojen päälle pari ruokalusikallista sokeria ja jätä ne odottamaan sillä välin kun teet taikinan. Sokeri pehmentää paloja ja ne mehustuvat.
4. Sekoita jauho, ruokasooda, suola, kaneli ja polenta. Riko kananmunat toiseen kulhoon ja vatkaa haarukalla lopun sokerin kanssa yhteen. Lisää vaniljauute.
5. Sekoita kananmuniin vuorotellen jauhoseos ja jogurtti osissa. Sekoita taikinaa mahdollisimman vähän, ettei siitä tule sitkeää. Lisää sulatettu voi ja rypsiöljy sekä raparperista irronnut mehu.
6. Kaada kakkuvuokaa ja lisää raparperipalat pinnalle.
7. Paista n 1 tunti. Jos kakku uhkaa ruskistua liikaa, peitä pinta leivinpaperilla.

Lähde: Nigella Lawson. How to be a Domestic Goddess.
Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.

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