Rhubarb Polenta Upside-Down Cake
Rhubarb in the market is a sure sign that spring has arrived. Rhubarb is technically a vegetable but is generally served like a fruit that must be sweetened to be palatable. This cake may be popped into the oven before sitting down to dinner with guests and served warm at the end of the meal. Likewise, it is a lovely accompaniment to that morning cup of joe or afternoon tea.
ONWARD:
Attempting to substitute clean ingredients (aka whole grains, healthy fats, fruits, and vegetables) for processed flours, sugars, and fats this recipe delivers a satisfying and tasty cake. Organic corn starch guarantees that no GMO’s or pesticides are present. Honey is a less processed sugar with fewer calories but an equal level of sweetness and less is necessary. Spelt flour is an ancient grain, milled whole so the minerals, vitamins, and fats are retained. It has a slightly nutty, pleasing flavor. And last but certainly not least extra virgin olive oil is one of the healthiest oils available and gives a rich, flavorful, moistness to this firm-crumbed cake. This cake supremely delivers a tender, tasty, tangy, and healthy clean eating alternative.
Scroll to the bottom for a printable recipe.
8 servings
INGREDIENTS:
Rhubarb Topping
2 tablespoons organic corn starch
3 tablespoons filtered water
¼ cup honey
1 pound rhubarb, washed, trimmed, ½ inch slices, about 3 cups
Polenta Cake
1 ½ cup spelt flour
¼ cup organic polenta
½ teaspoon kosher salt
2 teaspoons baking powder
⅛ teaspoon baking soda
4 eggs
¾ cup honey
Zest of 2 oranges
¾ cup extra virgin olive oil + extra for lining the pan
DIRECTIONS:
Preheat oven to 325°F. Line the bottom of a nine-inch springform pan with parchment paper and place on a foil lined sheet pan. Oil the parchment paper and sides of the pan with olive oil.
Fold parchment paper in half, then fourth, then eighth.
Place tip of paper approximately half way across pan and cup off the large end.
Unfold the paper to line the bottom of the springform pan.
Rhubarb Topping
Mix the cornstarch with the water in a small saucepan. Incorporate the honey. Heat the mixture over medium heat stirring constantly. Remove from heat when the mixture thickens, about four minutes. Toss with the rhubarb slices. Distribute evenly cut side down in the springform pan.
Polenta Cake
In a medium bowl combine the flour, polenta, salt, baking powder, and baking soda.
Whip the eggs, and honey in an electric mixer on medium speed with a whisk attachment until triple in volume, fluffy, and pale yellow in color, about five minutes. Scrape the sides and bottom often. Mix in the orange zest.
Whip one-third of the dry ingredients into the egg mixture. Whip one-third of the olive oil into this mixture. Scrape the sides and bottom often. Continue whipping alternately dry ingredients and oil in one-third increments into this mixture until thoroughly combined, scraping down the sides of the bowl.
Pour the batter into the pan on top of the rhubarb mixture. Bake for thirty minutes, then rotate the pan and loosely cover the top with foil to prevent the top from getting too dark. Bake for about forty-five minutes more until the center is firm to the touch and toothpick inserted in the middle comes out clean.
Remove pan to a cooling rack. Cool for fifteen minutes. Run a knife around the sides of the pan to loosen the cake. While still warm place a serving plate on top of the pan and turn upside down. Release the springform while still warm. Allow cooling for about one-half hour before slicing and serving.
Note:
May optionally serve with a dollop of whipped cream or vanilla yogurt.
Rhubarb Polenta Upside-Down Cake
ingredients:
- 2 tablespoons organic corn starch
- 3 tablespoons filtered water
- ¼ cup honey
- 1 pound rhubarb, washed, trimmed, ½ inch slices, about 3 cups
- 1 ½ cup spelt flour
- ¼ cup organic polenta
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 4 eggs
- ¾ cup honey
- Zest of 2 oranges
- ¾ cup extra virgin olive oil + extra for lining the pan
instructions:
How to cook Rhubarb Polenta Upside-Down Cake
- Preheat oven to 325°F. Line the bottom of a nine-inch springform pan with parchment paper and place on a foil lined sheet pan. Oil the parchment paper and sides of the pan with olive oil.
- Mix the cornstarch with the water in a small saucepan. Incorporate the honey. Heat the mixture over medium heat stirring constantly. Remove from heat when the mixture thickens, about four minutes. Toss with the rhubarb slices. Distribute evenly cut side down in the springform pan.
- In a medium bowl combine the flour, polenta, salt, baking powder, and baking soda.
- Whip the eggs, and honey in an electric mixer on medium speed with a whisk attachment until triple in volume, fluffy, and pale yellow in color, about five minutes. Scrape the sides and bottom often. Mix in the orange zest.
- Whip one-third of the dry ingredients into the egg mixture. Whip one-third of the olive oil into this mixture. Scrape the sides and bottom often. Continue whipping alternately dry ingredients and oil in one-third increments into this mixture until thoroughly combined, scraping down the sides of the bowl.
- Pour the batter into the pan on top of the rhubarb mixture. Bake for thirty minutes, then rotate the pan and loosely cover the top with foil to prevent the top from getting too dark. Bake for about forty-five minutes more until the center is firm to the touch and toothpick inserted in the middle comes out clean.
- Remove pan to a cooling rack. Cool for fifteen minutes. Run a knife around the sides of the pan to loosen the cake. While still warm place a serving plate on top of the pan and turn upside down. Release the springform while still warm. Allow cooling for about one-half hour before slicing and serving.
Calories
408.61Fat (grams)
23.31Sat. Fat (grams)
3.80Carbs (grams)
48.84Fiber (grams)
2.50Net carbs
46.34Sugar (grams)
37.01Protein (grams)
5.42Sodium (milligrams)
267Cholesterol (grams)
93.86