Rhubarb Polenta Cake Recipe 👉 In a small bowl toss the rhubarb with the 2 teaspoons of sugar and set aside. This vanilla and rhubarb buckle a brighter cousin to the traditional American-style teatime cake is perfect for the.
Preheat the oven to 160 degrees C. In a small bowl toss the rhubarb with the 2 teaspoons of sugar and set aside. Stir in the eggs and sour cream until smooth then fold in the rhubarb.
Cook the rhubarb covered over a low to medium heat for 10 minutes until soft.
Pour into the prepared dish and spread evenly. Fold through half the rhubarb reserving the rest for the top plus any juices and the marzipan. Remove the cake from the oven sprinkle the sliced almonds around the edges and turbinado sugar on top. 8 oz or 225 grams sugar 8 oz or 225 grams butter at room temperature 4 large eggs 12 teaspoon vanilla extract 6 oz or 175 grams fine cornmeal or polenta 175 oz or 50 grams flourI used cake flour 1 12 teaspoons baking powder a pinch of salt.