Serves 10
1 cup flour
½ cup polenta
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground ginger
400g rhubarb, cut into finger-length batons
115g butter, softened
¾ cup sugar, plus 2 Tbsp
1 egg
1 tsp vanilla extract
zest of 1 orange
½ cup milk
Method
Lightly grease and line a 18cm x 12cm (approx) square or rectangle baking dish.
Heat the oven to 180degC.
Sift the dry ingredients together and set aside.
Sprinkle 2 Tbsp sugar over the rhubarb and allow to macerate.
Cream the butter and sugar until pale and creamy.
Add the egg, vanilla and zest and beat well to combine.
Add half the milk and flour mixture and beat gently to combine.
Add the remaining milk and flour.
Spread the mixture evenly in the prepared pan and layer it with the rhubarb.
Bake for 25-30 minutes or until
lightly golden and when pressed the
cake bounces back.
Remove and allow to cool for 10 minutes before serving.
