I love Carl Legge’s rhubarb and polenta cake. It means business.
There is no subtle rhubarb flavour or gentle rhubarb topping. This is unashamedly a rhubarb cake, and 500g of the sugary sticks prove the point.
As soon as my rhubarb plants start producing good yields each spring, I make Carl’s cake. It’s truly wonderful, and a cake that my wife reckons is the best she has ever tasted. Last year, she even asked me to bake it instead of buying an Easter egg.
The photo is this year’s effort, which was as delicious as always. Carl’s recipe is based on Nigella Lawson’s rhubarb cornmeal cake, but with added ginger and cardamom, as well as flaked almonds for a crunchy topping.
Carl also substituted 50g of the plain flour for rye flour, but I’ve used all plain and the cake has still been delicious.
Please check out some more of Carl’s recipe on his blog, where he talks about life on his 3-acre smallholding on the Llyn Peninsula in Wales and the food he cooks.