Vanilla Bean Polenta Cakes with Rhubarb
 
Prep time
Cook time
Total time
 
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Serves: 8
INGREDIENTS
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 cup almond meal (or all-purpose flour)
  • ¾ cup fine polenta or cornmeal
  • ½ teaspoon baking powder
  • 2 large eggs, room temperature
  • ½ cup milk
  • 1 vanilla bean
  • 1½ sticks rhubarb
INSTRUCTIONS
  1. Grease two 5 inch cake pans (or one 8 inch pan) and flour with cornmeal. Set aside.
  2. Preheat oven to 350°F / 180°C.
  3. Peel the rhubarb and cut into small cubes. Stir in 1 teaspoon of sugar, mix and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and seeds of vanilla bean until pale and fluffy.
  5. In a medium bowl, mix together almond meal, polenta, and baking powder. In another small bowl, mix the eggs and milk.
  6. With the mixer on low speed, add the egg/milk mixture alternating with the dry ingredients to the butter mixture and beat to combine.
  7. Drain the rhubarb cubes and pour them on a paper towel.
  8. Pour batter into prepared pans and spread the rhubarb on top.
  9. Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
  10. Transfer to a wire rack to cool.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2014/04/vanilla-bean-polenta-cakes-rhubarb.html