Rhubarb cinnamon polenta cake

From Tender: Volume II, A cook's guide to the fruit garden

Cookbook

Author(s): Nigel Slater

Page 32

Cuisine: English/Scottish

Course: Cakes

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

3 years ago

★ ★ ★ ★ ★ 5/5

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Really delicious cake! I used lemon zest instead of the orange and it worked well. I made 2 smaller cakes; one was 6" and the other 7" in diameter. These smaller cakes took about 30-35 min to bake at 350 convection. As others have said, this dessert is a bit like a crumble pie/cake. Loved the polenta in it. I'm going to try freezing one of them for later. Will definitely repeat this cake. Edited: slices froze perfectly.

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