Like many others, I’ve spent the last few months navigating the new world of grocery delivery options while spending a lot of time at home. While I have missed my more regular grocery shop runs – where I can hand pick every items myself – I’m quite certain that having most of my groceries delivered will be a part of the ‘new normal’ that we stick to in our household. During the month of May, I signed up for a weekly produce delivery from the Thames River Melons farm that dropped off a box full of fresh fruits and vegetables every Saturday morning.
Since their farm is located in here in Ontario just outside of Cambridge, their boxes emphasized seasonal produce as much as possible. This resulted in a fair amount of rhubarb delivered each week, which, forced us to get creative with how to use it up as quickly and often as possible (although FYI rhubarb does freeze well).
One recipe that quickly became a new go-to for my family is this Summer Rhubarb Polenta Cake recipe with rosemary and fresh citrus. No one in my immediate family has much of a sweet tooth but this lovely cake had my mom begging me to make it for her over and over! It’s the perfect slice to enjoy with a cup of coffee in the morning, in her opinion.
If you’ve got some fresh rhubarb sitting in your garden, fridge or freezer, keep reading for how to make this delicious recipe that was adapted from the one I found via Fountain Avenue Kitchen!
Summer Rhubarb Polenta Cake Recipe with Rosemary
What You Need:
- 1.5 (or up to 2) cups diced fresh rhubarb
- 1 stick of butter, room temperature
- 2/3 cup plus 2 teaspoons sugar, divided use
- 2 large eggs, room temperature
- ½ cup fresh-squeezed orange juice, and zest from the orange
- 2 teaspoons vanilla extract
- 1 cup blanched almond flour
- ¾ cup fine polenta or cornmeal (the fine texture is important here)
- ½ teaspoon baking powder
- 1/4 teaspoon kosher or sea salt
- 1/2 tablespoon of fresh rosemary, chopped.
What To Do:
Preheat your oven to 350 degrees F. Grease one 9-inch round non-stick cake pan with olive oil and dust with polenta. Alternatively, you can line the pan with a round of parchment paper for easy removal.
Dice the rhubarb. In a small bowl, toss the rhubarb with the 2 teaspoons of sugar, and set aside.
In a medium bowl, mix together the almond flour, polenta, baking powder, and salt. Set aside.
In a large bowl using a hand beater or a stand mixer, beat the butter and the 2/3 cup sugar until light yellow and fluffy. Add the eggs, one at a time, followed by the citrus juice and the vanilla, beating well after each addition. The mixture may appear slightly curdled; this is normal.
Add the dry ingredients to the wet ingredients (I like to add half at a time), and beat to combine.
Drain the diced rhubarb (the sugar will draw out a good bit of moisture) and fold it into the batter along with the chopped rosemary.
Pour the batter into the prepared pan.
Bake until a cake tester inserted into the center comes out clean, about 30-35 minutes. The cake should be golden brown and firm to the touch in the center.
Let cool, serve and enjoy!
(Story and recipe by Editor-in-Chief, Gracie Carroll)