i spotted a recipe in permaculture magazine this morning for a rhubarb polenta cake with ginger, cardamon, cinnamon, and almonds and knew i needed to make it immediately. our second year rhubarb was prime for the picking. with a few adjustments to make it gluten-free - and a couple of extrapolations from UK grams to US cups - i forged ahead:
SPRING RHUBARB POLENTA CAKE WITH GINGER AND CARDAMOM
approximately 2 cups chopped fresh rhubarb
1/2 cup vegetable oil
1/2 cup brown rice syrup
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1.5 cups cornmeal
1/2 cup almond meal
2 t baking soda
2 t xanthan gum
1 t fresh ground cardamom
2 t cinnamon
1 t vanilla extract
1 cup unsweetened soy milk
3 eggs
pinch salt
blend by hand or in food processor 'til mixed. bake in parchment-lined sun oven pot for 1 hour at 350F.
