Low in carbs and high in vitamin A and C, you need more polenta in your life! Polenta serves as a delicious base to this Rhubarb Maple Polenta Cake. Best of all, when you’re baking with Crystal margarine you also get an added boost of omega-3 fatty acids and vitamin D. That’s a lot to love this spring, so we hope you’re ready!
Prep Time: 35 minutes
Cook Time: 55 minutes
Yield: 24 pieces
Ingredients
- 12 stalks fresh rhubarb
- 120 ml / 1/2 cup maple syrup
- 281 g / 2 1/4 cups all-purpose flour
- 160 g / 1 cup fine cornmeal
- 12 g / 2 1/2 tsp baking powder
- 3 g / 1/2 tsp baking soda
- 3 g / 1 tsp salt
- 170 g / 3/4 cup Crystal margarine
- 250 g / 1 1/4 cup granulated sugar
- 3 large eggs, room temperature
- 2.5 ml / 1/2 tsp vanilla extract
- 180 ml / 3/4 cup plain yogurt
Directions
- Preheat oven to 350°F (180°C). Grease a 9 x 13 inch (22 x 32 centimetre) pan. Line with pieces of parchment paper, allowing for about a 2 inch (5 centimetre) overhang, on at least two sides of the pan. Grease the parchment paper.
- Chop 8 12 inch (30 centimetre) pieces of rhubarb; set aside.
- Chop the remaining rhubarb into 1/2 inch (1 centimetre) pieces and place in a medium-sized bowl with 1/4 cup (60 millilitres) maple syrup; stir to combine and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the cornmeal.
- Place the Crystal margarine and sugar in a separate large bowl. Beat with an electric mixer on low until combined, then increase speed to medium and beat until light and fluffy; 3 minutes.
- Add the eggs, one at a time, mixing each until fully combined, followed by the vanilla.
- Add 1/3 of the dry ingredients and mix on low speed until barely combined. Beat in 1/2 the yogurt. Repeat until all ingredients are incorporated.
- Add 1/2 the batter into the prepared pan and smooth with an offset spatula. Sprinkle the chopped rhubarb and juices in a single layer over the batter. Top with remaining batter and smooth.
- Place the rhubarb stalks lengthwise over the batter.
- Place in oven and bake until cake springs back when gently pressed and is a deep golden colour, 50 to 55 minutes. If cake begins to brown too much while baking, cover loosely with tin foil.
- Remove from oven and set pan on a rack to cool.
- Warm remaining 1/4 cup (60 millilitres) of maple syrup in the microwave for 20 seconds. Brush the warm syrup over the cake and allow to cool completely.
Cut into 2 x 2 inch (5 x 5 centimetre) squares and serve.
Chef’s Tips:
- Be sure to use fresh rhubarb in this recipe. Frozen rhubarb will release too much liquid into the batter.
