5.22.2014

Polenta and Rhubarb Slices


This Donna Hay recipe turned out beautifully. An awesome combo, the crumb has a slight texture from the polenta, balanced with the tart/sweet rhubarb nestled in the middle of the loaf. It's another perfect take-along for a picnic.  

Rhubarb and Polenta Slices
From Donna Hay Magazine, Issue 74




Ingredients:
750g rhubarb  trimmed and chopped into 6-7 inch pieces
1 cup superfine sugar
1/4 cup honey
1 tablespoon grated orange rind
2 tablespoons orange juice

200g unsalted butter, softened
1 cup superfine sugar
2 teaspoons vanilla extract
4 eggs, room temperature
1 1/4 cups instant polenta
3/4 cup almond meal
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/3 cup sour cream
confectioners sugar for dusting

Method:
Preheat oven to 350.
Mix the rhubarb, honey, sugar, rind and juice and place in a deep-sided baking dish. Try to find one in which the rhubarb will fit snugly in a single layer. Cover with foil and bake for 25 to 30 minutes or until tender. Allow to cool slightly, remove the rhubarb from the syrup and set aside.
In a mixer, beat the butter and sugar for 8 minutes or until pale and creamy. Add eggs, one at a time then add the polenta, almond flour, flour, baking powder and sour cream. Beat on low until just combined.
Spoon 3 cups of the dough into a lightly greased and lined 8 by 12 baking pan. (the 8 by 12 is approximate...adjust and use what you have available. I used two smaller loaf pans.)
Using the back of a floured spoon, spread the dough into the base and up all 4 sides about 3/4 inch. Arrange the rhubarb slices on top and then add the remaining dough, once again using a floured spoon to press into the pan until even.
Bake at 350 for 25 minutes, then cover with foil and bake an additional 25 minutes until cooked through when tested with a skewer. Allow to cool completely in the pan. Remove and dust with confectioners sugar.

20 comments:

  1. Barbara this sounds delicious - I'm loving seeing rhubarb in so many recipes these days as I think it's a very underused ingredient!! Love Donna Hay and love this cake!
    Mary

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  2. It's beautiful! thanks for sharing!

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  3. A wonderful cake and idea!

    Cheers,

    Rosa

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  4. I love polenta and what lovely look this cake Barbara!

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  5. What a beautiful dessert! I absolutely love the look of the rhubarb filling nestled in this cake.

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  6. What a gorgeous dessert and the red of the rhubarb looks so pretty as a contrast to the yellow of the polenta.
    Sam

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  7. What a tasty, appetizing special rhubarb recipe, I love it too! �� Every Donna recipe, I have ever tried, succeeded! ��

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  8. This looks wonderful, Barbara! I love the Donna Hay recipes you share. My first rhubarb recipe of the year did not turn out so I'm happy to have a 'tried and true' one to try this year.

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  9. Such a lovely cake! Nice idea of using rhubarb as the filling.

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  10. Polenta...? I didn't know you bake with it. Rhubarb on the other hand...yes, yes, yes! A fabulous recipe!

    ela h.
    Gray Apron

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  11. Polenta and rhubarb sound like a wonderful combination of ingredients - one I wouldn't have thought to pair up. I just subscribed to Donna Hay Magazine and have a long list of her recipes I want to try. This is a good place to start.

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  12. What a delicious dessert for the Holiday Weekend!! Blessings dear. Catherine

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  13. Barbara, this looks delightful. Polenta is not too sweet, it is just right and mixed with rhubarb, oh my. Love it!

    Velva

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  14. This looks perfect for the holiday weekend! Rhubarb is just starting to show up here...

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  15. Beautiful dessert Barbara. Hope you are having a restful Memorial Day Weekend.

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  16. Oh yum. The Knight's already run to town on the dog food rescue mission. (How do we run out of kibble!?) I'm pretty sure he isn't going to go get me some rhubarb...

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  17. This looks delicious! I've been craving authentic Italian food lately and this totally fits the bill. Simple and Delicious!! healthy food guide.

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  18. The texture of the cake must be nice with the almond meal and polenta.

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  19. i would totally eat this from the outside in, making my last bite almost entirely rhubarby. :)

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