Rhubarb Maple Polenta Cake

Low in carbs and high in vitamin A and C, you need more polenta in your life! Polenta serves as a delicious base to this Rhubarb Maple Polenta Cake. Best of all, when you’re baking with Crystal margarine you also get an added boost of omega-3 fatty acids and vitamin D. That’s a lot to love this spring, so we hope you’re ready!

Prep Time: 35 minutes
Cook Time: 55 minutes
Yield: 24 pieces

Ingredients

  • 12 stalks fresh rhubarb
  • 120 ml / 1/2 cup maple syrup
  • 281 g / 2 1/4 cups all-purpose flour
  • 160 g / 1 cup fine cornmeal
  • 12 g / 2 1/2 tsp baking powder
  • 3 g / 1/2 tsp baking soda
  • 3 g / 1 tsp salt
  • 170 g / 3/4 cup Crystal margarine
  • 250 g / 1 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 2.5 ml / 1/2 tsp vanilla extract
  • 180 ml / 3/4 cup plain yogurt

Directions

  1. Preheat oven to 350°F (180°C). Grease a 9 x 13 inch (22 x 32 centimetre) pan. Line with pieces of parchment paper, allowing for about a 2 inch (5 centimetre) overhang, on at least two sides of the pan. Grease the parchment paper.
  2. Chop 8 12 inch (30 centimetre) pieces of rhubarb; set aside.
  3. Chop the remaining rhubarb into 1/2 inch (1 centimetre) pieces and place in a medium-sized bowl with 1/4 cup (60 millilitres) maple syrup; stir to combine and set aside.
  4. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the cornmeal.
  5. Place the Crystal margarine and sugar in a separate large bowl. Beat with an electric mixer on low until combined, then increase speed to medium and beat until light and fluffy; 3 minutes.
  6. Add the eggs, one at a time, mixing each until fully combined, followed by the vanilla.
  7. Add 1/3 of the dry ingredients and mix on low speed until barely combined. Beat in 1/2 the yogurt. Repeat until all ingredients are incorporated.
  8. Add 1/2 the batter into the prepared pan and smooth with an offset spatula. Sprinkle the chopped rhubarb and juices in a single layer over the batter. Top with remaining batter and smooth.
  9. Place the rhubarb stalks lengthwise over the batter.
  10. Place in oven and bake until cake springs back when gently pressed and is a deep golden colour, 50 to 55 minutes. If cake begins to brown too much while baking, cover loosely with tin foil.
  11. Remove from oven and set pan on a rack to cool.
  12. Warm remaining 1/4 cup (60 millilitres) of maple syrup in the microwave for 20 seconds. Brush the warm syrup over the cake and allow to cool completely.
    Cut into 2 x 2 inch (5 x 5 centimetre) squares and serve.

Chef’s Tips:

  • Be sure to use fresh rhubarb in this recipe. Frozen rhubarb will release too much liquid into the batter.

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