Comments on: Rhubarb Raspberry Polenta Cake

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Fri, 16 Mar 2012 02:42:41 +0000

you can use extra raspberries, or a mix of berries

By: Mizz Thang

Mizz Thang — Thu, 15 Mar 2012 11:02:51 +0000

What can I substitute for Rhubarb? I’d like to make this cake but there isn’t any available near me.

Great lookin cake!
Can’t wait to try it!

By: Pompaudore in Wasatch Mountains

Pompaudore in Wasatch Mountains — Fri, 10 Jun 2011 23:36:48 +0000

I also ate rhubarb raw out of my Grandmother’s garden. She was Irish. We didn’t use sugar. We might have used salt but I can’t remember.

She stewed the rhubarb, sliced, in water, probably with sugar, … and … much to my delight as a young child … added little, red cinnamon candies to the stew … for both flavor and color. After it cooled, we ate in bowls using spoons. I was served by itself as a mid-afternoon snack.

There is something mysterious which connects us to a deep, human, … perhaps ancient Celtic past.

Your recipe looks delicious. Thank you.

By: Lauren

Lauren — Sun, 19 Sep 2010 11:52:13 +0000

This recipe was amazing! But, just a word of advice for American bakers – ounces refers to weight, not volume. Ideally, use a scale, but these are the measurements I used:
8 oz or 225 grams sugar = approx. 1 1/4 cups
8 oz or 225 grams butter = approx. 1 cup
6 oz or 175 grams cornmeal = approx. 1 1/4 cups
1.75 oz or 50 grams flour = approx. 1/2 cup

By: Cham

Cham — Mon, 17 May 2010 23:18:26 +0000

That is a wonderful creation, i never did anything with rhubarb!

By: Kaitlin

Kaitlin — Sat, 15 May 2010 16:51:24 +0000

WOW! Gorgeous photos! I love the wooden cutlery

This recipe sounds absolutely fantastic. I think I might make it later tonight! Thanks for sharing!

By: Su-yin

Su-yin — Sat, 15 May 2010 10:15:39 +0000

This looks gorgeous. I’ve seen this recipe on BBC Good Food, bookmarked it, but have yet to try it. Loving your twist on it!

By: indosungod

indosungod — Fri, 14 May 2010 22:19:28 +0000

That cake looks fantastic. I bought some fresh rhubarb from our local Lancaster market. I could not resist their fresh look.

By: Michelle

Michelle — Fri, 14 May 2010 20:06:42 +0000

Very handy tips for baking with fruit. I have to admit I have never cooked rhubarb before but sooner or later I will take the plunge. Beautiful photos….as usual!

By: M.

M. — Fri, 14 May 2010 03:51:58 +0000

another beautiful way to use rhubarb!!!
great photos, too!