Olive Oil Polenta Cake with Roasted Rhubarb

Serves: 8

Prep Time: 20 minutes

Cook Time: 40–45 minutes

Ingredients:

• 3 cups rhubarb, sliced ½-inch thick

• 3 tbsp sugar

• Zest of ½ lemon

• 2 tsp vanilla extract

• ⅓ cup oat milk

• 1 tsp apple cider vinegar

• ¾ cup all-purpose flour

• ½ cup medium-grind yellow cornmeal

• 1½ tsp baking powder

• ½ tsp salt

• ¾ cup sugar

• ⅔ cup extra virgin olive oil

• 2 large eggs

• Zest of 1 lemon

Instructions:

1. In a small bowl, stir together the oat milk and apple cider vinegar. Let sit for 5-10 minutes.

   
   

2. In a bowl, mix together the rhubarb, sugar, lemon zest, and vanilla. Let sit for 10–15 minutes, then gently blot any excess moisture with a paper towel. Do not pour the sugary liquid on the cake.

   
   

3. Preheat to 350°F. Grease or line an 8-inch round cake pan with parchment.

   
   

4. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.

   
   

5. In a large bowl, whisk together the sugar, olive oil, eggs, lemon zest, vanilla, and oat buttermilk until smooth and fully combined.

   
   

6. Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined, don’t overmix.

   
   

7. Pour the batter into the prepared pan and smooth the top. Arrange your rhubarb pieces onto the surface in a spiral pattern. Press them very gently into the batter so they stay in place but remain visible.

   
   

8. Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

   
   

9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

   
   

10.  Dust with powdered sugar or drizzle with a citrus glaze for extra shine and sweetness.

11. Enjoy :)