Rhubarb, almond and polenta upside-down cake RECIPE
Ideal for spring Sundays, but equally tasty every day of the week, this rhubarb, almond and polenta upside-down cake recipe is one of our favourite ways to use in season rhubarb.
Serves 10 Total Time 1 hr 20 mins, plus cooling time
- 200g unsalted butter, room temperature, plus extra for greasing
- 200g golden caster sugar, plus 2tbsp for sprinkling
- 400g rhubarb, ends trimmed
- 3 medium eggs, lightly beaten
- 200g ground almonds
- 100g polenta
- 1 tsp gluten-free baking powder
- zest of 1 orange
- 2 tbsp golden syrup
- crème fraîche or clotted cream, to serve
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease the base and sides of a 23cm round loose-bottomed cake tin. Line the base with baking paper and grease the paper. Sprinkle 2 tbsp sugar over the base and arrange the rhubarb in a neat layer, trimming the stalks as needed and making sure they are tightly packed. Set aside.
- To make the sponge, use an electric whisk to beat the butter and sugar in a large bowl, until light and fluffy. Add the eggs, a little at a time, beating as you go. Using a large metal spoon, fold in the almonds, polenta, baking powder and zest.
- Spoon the mixture over the rhubarb, gently spreading it into an even layer, while trying not to move the rhubarb. Bake in the middle of the oven for 50 mins-1 hr, or until a skewer inserted into the cake comes out clean.
- Leave the cake to cool in the tin for 10 mins, sitting on a wire rack, then turn out onto a serving plate so the rhubarb is on top. Heat the golden syrup slightly in a small pan or in the microwave, then brush it over the rhubarb. Serve the cake warm or at room temperature, with a dollop of crème fraîche or clotted cream.