Rhubarb Almond Polenta Skillet Cake
Rhubarb with almond is a heaven-sent combo. Soaked in maple, even better. I love making corn cakes in a cast iron skillet and I followed the same technique for this souped-up almond version. Its sweet, fluffy and crumbly, just like cornbread should be.
Servings: 1 8" skillet cake
- 1 cup fine polenta/corn meal
- 1/2 cup spelt or whole wheat flour
- 1/2 cup almond meal
- 1/2 cup rapadura
- 2 teaspoons baking powder
- 1 cup unsweetened non-dairy milk
- 1/4 cup oil such as canola/sunflower/olive oil
- 1 teaspoon almond extract
- 1/4 teaspoon ground vanilla bean or 1 teaspoon vanilla extract
- 3 stalks of rhubarb
- 2-3 tablespoons maple syrup
- 1 tablespoon oil for greasing skillet
Preheat oven to 375˚F.
Wash and trim leaves from rhubarb and cut into 4" long pieces. If stalks are wide then slice them in half lengthwise.
Lay rhubarb in a shallow dish and coat with the maple syrup. Let sit to soak in the maple while you prepare the batter.
Heat an 8" cast iron skillet on low heat on the stove while you prepare the batter.
Whisk together polenta, flour, almond meal, rapadura and baking powder in a bowl.
In a measuring cup whisk together milk, oil, and extracts. Add wet mixture to dry mixture and stir to incorporate and let sit for 5 minutes, which allows cornmeal to absorb the liquid and thickens the batter slightly.
Add a tablespoon of oil to hot skillet, and (using a pot holder-it's HOT!) swirl the skillet to coat bottom with the oil. Keep skillet on the stove with heat on low until you put it in the oven. Pour batter into skillet-batter should sizzle. Arrange rhubarb on the top of the batter and drizzle the maple syrup all over the top.
Bake on center rack for 25 minutes until golden brown and edges come away from the sides of skillet.
Serve warm or at room temperature. Enjoy!
Best eaten the day it is made but can keep covered at room temperature for a couple of days.
If you don't have a cast iron skillet, you can bake this cake in a greased 8" cake pan or a pie plate, but do NOT heat on the stove first! Pour batter into the cold pan and bake for 25-30 minutes instead.
Remember to tag your creations with #fareislerecipe on Instagram so I can see them and repost!