Rhubarb Maple Polenta Cake

Crystal Margarine Recipes

Prep: 35 min

Servings: 25 slices

Have you cooked with polenta before? If you’re not familiar, polenta is a northern Italian dish is made of coarsely ground yellow cornmeal. It’s incredibly versatile, and can be light and creamy, dense, or even firm enough to cook up on a grill. There are many ways to cook up polenta, and this rhubarb maple polenta cake is one of our favourites! Polenta serves as a delicious base to this sweet and tart cake, and pure Canadian maple syrup gives it a touch of sweetness. This sweet treat makes excellent use of rhubarb which is in abundance in the spring and summer months in Canada. Try it today, you’ll love the sweet and savoury combination of polenta and rhubarb!

For more summery treat ideas, follow Crystal Margarine on Instagram.

Nut Free

Vegetarian

ingredients

rhubarb maple polenta cake

12 stalks

fresh rhubarb

1/2 cup

pure maple syrup

2 1/4 cups

all-purpose flour

1 cup

fine cornmeal

2 1/2 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

3/4 cup

Crystal Margarine

1 1/4 cup

granulated sugar

large eggs, room temperature

1/2 tsp

vanilla extract

3/4 cup

plain yogurt

directions

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.

Chop 8 12 inch (30 centimetre) pieces of rhubarb; set aside.

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.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the cornmeal.

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.

Add the eggs, one at a time, mixing each until fully combined, followed by the vanilla.

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.

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.

Place the rhubarb stalks lengthwise over the batter.

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.

Remove from oven and set pan on a rack to cool.

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.