Today the sun is out, I mention this in July as it is a very rare sight indeed this summer and boy am I pleased to see it, I can finally face going down the garden to cut some rhubarb, its going mad and I really hate for it to go to waste.

This afternoon my lovely neighbour Ruth is popping over for a quick cuppa before the school run and what nicer to go with it, than a lovely slice of cake.

As you can see I didn’t manage to wait for her, a slice just fell out, I promise !!! Well I couldn’t resist it warm could I ?

Its a gorgeous moist cake which would make a yummy dessert served warm with fresh custard or ice cream, but just as amazing served cold with a nice cup of tea. Next time I may swap the ground cinnamon for ground ginger or even some finely chopped stem ginger. Heavenly !

Buon appetito




500g rhubarb
300g caster sugar
150g plain flour
155g fine polenta or cornmeal
1tsp ground cinnamon
1tsp bicarbonate of soda
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
125g unsalted butter
250g plain yogurt, preferably bio

Wash and dry the rhubarb, and then trim, removing any stringy bits, and cut into 1/2 inch slices. Put into glass or china bowl and cover with 100g of the sugar, while you get on with the rest of the cake.

Don’t let the rhubarb stand for more than half an hour or the sugar will make to much liquid seep out.

Mix the flour, baking soda, salt, cinnamon, and cornmeal together.

With a fork, beat the eggs with the vanilla in a measuring cup or small bowl.

In a large bowl, cream the butter and the rest of the sugar, then gradually add the egg and vanilla mixture, beating while you do so. Then add the flour-cornmeal mixture alternately with the yogurt. They just need to be combined: don’t overmix.

Finally, add the rhubarb together with its sugary, pink juices, folding in to mix, and then pour the speckled batter into the prepared pan. Put in the preheated oven and bake for about 1 hour or until springy to the touch. You may need to cover it with foil after about 40 minutes so that the top doesn’t scorch. Let cool in the pan on a wire rack for a while before unmolding.

Serves 8-10