When I posted this picture on Twitter, I wasn’t prepared for the response.
People clearly found the image and idea irresistible. Some reactions made me laugh:

…god that cake looks good. I just licked the laptop screen…

I also received several requests for the recipe.

I would love to read the whole thing on your blog, hint hint….

The feedback kept getting better after I posted the recipe.

International chef and author Gregoire Michaud from the Four Seasons Hotel in Hong Kong commented:

…you should definitely try Carl’s rhubarb and ginger cake – if not THE one, it has to be one of the best recipe of what you can do with rhubarb: awesome!

Sue Daws, whose husband usually ‘doesn’t like’ rhubarb, wrote:

Cake was a big hit! OH ate rhubarb and loved it!

And Jono Stevens sent this feedback:

OH reckons it’s ‘one of the best cakes I’ve ever tasted’, so you earnt me some brownie points too. 🙂

So, here is the recipe.

Rhubarb polenta cake recipe

This recipe is adapted from Nigella Lawson’s Rhubarb Cornmeal Cake in How To Be A Domestic Goddess. I’ve changed it quite a bit over time. We make this cake regularly; it’s a family favourite and a wonderful way to celebrate spring rhubarb. The slight crunch from the polenta works beautifully against the soft rhubarb.

I wanted to add complexity by introducing flavours and textures that complement rhubarb. Crystallised ginger provides bursts of ginger flavour and a firmer texture to contrast the fruit. Alongside Nigella’s cinnamon I use ground cardamom for a subtle warm note. Flaked almonds add crunch to the topping. I’ve reduced the sugar and swapped some plain flour for light rye flour to introduce a gentle nutty character that pairs well with rhubarb.

Together these elements make a delicious cake. Here’s how to make it.

Ingredients

500g rhubarb (washed & dried if needed), cut into 5mm slices
250g golden caster sugar
75g crystallised ginger, roughly 5mm dice
100g plain flour
50g light rye flour (use plain flour if you can’t get rye)
1 tsp bicarbonate of soda
Pinch of salt
2 tsp ground cinnamon
1/2 to 1 tsp ground cardamom
155g fine polenta (cornmeal)
2 large free-range eggs
1 tsp vanilla extract (use real vanilla extract rather than artificial flavouring)
125g unsalted butter, softened
250g natural yogurt
100g flaked almonds

You’ll need a 23cm springform tin (or similar). Line the bottom and sides with greaseproof paper.

Method

Preheat the oven to 180°C (356°F) and position a shelf in the middle.

Place the rhubarb in a non-metallic bowl with 100g of the sugar and the crystallised ginger; stir gently. If the rest of the preparation will take longer than 30 minutes, leave this step until closer to baking, otherwise the rhubarb will release too much juice into the sugar.

Sieve the plain and rye flours, polenta, bicarbonate of soda, salt, cinnamon and cardamom together into a bowl and mix gently to combine.

Break the eggs into a separate bowl and add the vanilla extract; beat lightly.

Cream the remaining sugar with the softened butter in a mixer or by hand.

Gradually add the egg and vanilla mixture to the creamed sugar and butter, beating gently to combine.

Alternately add portions of the flour-spice mixture and the yogurt, beating gently until everything is incorporated.

Fold in the rhubarb and crystallised ginger until evenly distributed.

Pour the batter into the prepared tin and smooth the top. Sprinkle the flaked almonds evenly over the surface.

Bake for around one hour, or until the cake is springy to the touch and a skewer inserted into the centre comes out clean.

About 20 minutes into baking the almonds may colour. If they are browning too quickly, cover the top with foil or a sheet of greaseproof paper to prevent burning.

When baked, remove the cake from the oven and let it rest in the tin on a rack to cool. Once cool enough to handle, unmould, remove the greaseproof paper and transfer the cake to your favourite plate.

This cake is wonderful on its own, but you can also serve it with crème fraîche or custard if you prefer.

Enjoy, and please let me know what you think if you try it.

Update 2012
A year on, I’m delighted that so many people have enjoyed the cake. Several readers returned to make it again. Jono’s wife even asked for this cake instead of an Easter egg — great taste, indeed.

I also received a lovely picture from Helen at A Kentish Kitchen.