Upside-down Strawberry-Rhubarb Polenta Cake
This strawberry-rhubarb cake is proof that gluten-free baking is way more forgiving than individuals give it credit score for. Between my recipe testers and me, we’ve tried this cake a dozen other ways, together with utilizing (by accident) a precooked roll of polenta as an alternative of the dried sack. Someway that cake nonetheless turned out scrumptious (although presumably concerned a LOT of whisking . . .). To make clear, you’re on the lookout for medium-ground cornmeal, which is most continuously referred to as polenta (keep away from the “instantaneous” variety). I really like the mix of the gritty cornmeal with wealthy, nutty almond flour, however you need to use a finer cornmeal, or substitute buckwheat, white rice, or oat flour for the almond flour. The cake is just not too candy, and the mix of strawberry and rhubarb provides a tart end. Although I discourage consuming cake on an empty abdomen, my buddy aptly referred to as it an “on a regular basis snacking cake.”
CHANGE OF SEASON: Sub recent blueberries, raspberries, thinly sliced peaches (2 small), thinly sliced Meyer lemons, or blood oranges for the strawberry-rhubarb mixture.
