A large and delicious rhubarb polenta cake made with buckwheat flour and cornmeal. There’s white chocolate for added richness and the rose flavouring is optional but recommended. It’s the perfect gluten-free bake for rhubarb season.
I made this gluten-free rhubarb polenta cake for Liskeard’s first pop-up cafe. It’s just right for a bake sale as you can make it the day before and it will still taste delicious. The rhubarb keeps it nice and moist. But it’s also really good to eat warm after lunch or dinner. Just don’t forget the custard.
The task this month from Belleau Kitchen was to select our 30th cookbook and then make the recipe from whatever was on page 30. This is the 30th Random Recipes after all. I always approach Random Recipes with some trepidation as you just never know what you might get landed with. But off I went to Eat Your Books to find my 30th cookbook.
As it happened, I struck lucky and my 30th book was Nigella Lawson’s How to be a Domestic Goddess. For many years, this was the only book on my bookshelf dedicated to baking, so I know it well. Now that I have many others, I don’t use it as often. I was, therefore, really pleased for the excuse to renew my acquaintance. It also meant, that with any luck I might be able to enter my recipe into Forever Nigella.
The next task was to go and find the book and turn to page 30. It was Rhubarb Cornmeal Cake. Now this couldn’t have been more opportune. I made this cake once before, many years ago, so I already knew it was a good one. I was about to bake for Liskeard’s first pop-up cafe and I hadn’t yet come up with a gluten-free bake I could include.
Rhubarb Polenta Cake
With a little tweaking, namely substituting the wheat flour for buckwheat, Nigella’s recipe would do very nicely, I thought. I reckoned the addition of white chocolate could only improve things and would also allow it to appear on Chocolate Log Blog. I’ve already established that rose and rhubarb make for a fine combination, so I added some of my homemade rose syrup for added interest.
The bake came an honourable second behind the most popular one, the chocolate cake. Sadly, I didn’t get to try any, but I had very good feedback and all of it disappeared. The very first person to try anything was gluten intolerant, so she was delighted to have something tasty she could eat.
Other Liskeard Pop-up Cafe Bakes
- Chocolate goat’s cheese tarts
- Coffee brownies with almond nut butter
- Raspberry rose & white chocolate traybake
- Strawberry cream tarts
- Two tone crispies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this rhubarb polenta cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more rhubarb recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Rhubarb Cornmeal Cake. PIN IT.
Rhubarb Polenta Cake – The Recipe
Rhubarb Polenta Cake (gluten-free)
- 500 g rhubarb
- 100 g golden caster sugar (I use homemade cardamom sugar)
- 4 tbsp rose syrup (optional)
- 50 g white chocolate (I use Green & Black's)
- 125 g unsalted butter - softened
- 150 g golden caster sugar (I use homemade cardamom sugar)
- 2 large eggs (I use duck eggs when I can get them)
- 150 g buckwheat flour
- 155 g fine polenta (cornmeal)
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 250 g natural yoghurt
- Wash and trim the rhubarb, cutting it into ½ cm slices.
- Place in a bowl and cover with the sugar to extract some of the juice. Add the rose syrup if using.
- Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
- Cream the butter and sugar until light and fluffy, then beat in the cooled chocolate.
- Beat in the eggs, one at a time.
- Sift in a third of the dry ingredients and stir to combine. Stir in a third of the yoghurt. Repeat the process until everything is just combined.
- Gently stir in the rhubarb and juice.
- Pour into a 23cm round silicone cake mould or lined tin and smooth the top. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 50 minutes or until the top is well risen and springy to the touch. Cover with tin foil after the first 30 minutes to prevent the top burning.
- Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely.
- Dust with icing sugar and scatter with rose petals if liked.