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How To Make A Rhubarb And Orange Polenta Cake.

Brr, it is so cold around here!!! How can it be in May!! it would soon warm up with a spot of baking? Don’t you think? Talking od baking; Rhubarb And Orange Polenta Cake anyone?
Prep Time 15 mins
Cook Time 1 hr 15 mins
0 mins
Course Dessert
Cuisine British
Servings 10


  • 20cm-deep, loose-bottomed cake tin.
  • Electric whisk


  • 150g butter, plus extra for greasing
  • 200g caster sugar
  • Finely grated zest and juice of 1 large orange
  • 3 Waitrose British Blacktail Medium Free Range Eggs, beaten
  • 150g polenta
  • 1½ tsp baking powder
  • 75g ground almonds
  • 400g forced rhubarb, trimmed and thickly sliced
  • 1 tbsp granulated sugar


  • Preheat the oven to 180°C, gas mark 4.
  • Butter and line a 20cm-deep, loose-bottomed cake tin.
  • Cream the butter until soft, then beat in the caster sugar and orange zest, and continue beating until pale and fluffy.
  • Beat in the eggs a little at a time. Then add the orange juice and mix well.
  • Fold in the polenta, baking powder and ground almonds to give a soft mixture that drops easily off a wooden spoon.
  • Spoon half the mixture over the base of the cake tin.
  • Arrange the rhubarb over the cake base, then drop the rest of the mixture over the top, leaving some gaps. Sprinkle 1 tsp of sugar over rhubarb.
  • Bake for 1-1¼ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry


This recipe is Gluten free.
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Keyword Afternoon Tea, Baking, Cake