Rhubarb cinnamon polenta cake from Ripe: A Cook in the Orchard by Nigel Slater

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Notes about this recipe

  • eliza on July 14, 2025

    Really delicious cake! I used lemon zest instead of the orange and it worked well. I made 2 smaller cakes; one was 6" and the other 7" in diameter. These smaller cakes took about 30-35 min to bake at 350 convection. As others have said, this dessert is a bit like a crumble pie/cake. Loved the polenta in it. I'm going to try freezing one of them for later. Will definitely repeat this cake. Edited to add; slices froze perfectly.

  • joyofcooking1931 on June 19, 2014

    Made this using gooseberries instead of rhubarb and did not cook the gooseberries before adding them. When you make this recipe, you will probably feel like you're making a pie crust or a crumble topping or streusel. You use a food processor to make the "dough", and then you press 2/3 of it into a springform, top with fruit, then top with the remaining 1/3 dough. This turned out to be really delicious. I don't know that I'd call it a cake, as it's very crumbly. But the tart fruit and the polenta crust go really nicely together. It would be just about perfect with a scoop of ice cream.

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