Prep time: 10 minutes
Baking time: 45 minutes
150g tinned rhubarb, drained
4 cubes of ginger stem
150g polenta (cornmeal)
80g gluten-free plain flour
150ml corn oil, plus extra for greasing
180g soft light brown sugar
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp xanthan gum
1 tsp cinnamon
1 tsp vanilla extract
Lactose-free or vegan custard (optional)
- Heat the oven to 160ºC. Grease the square tin with a teaspoon of oil.
- Whisk the sugar, corn oil and eggs. In a separate bowl, blend the flour, polenta, baking powder, bicarbonate of soda, xanthan gum and cinnamon until well combined. In three goes, sieve the dry ingredients in the wet mixture and mix until combined.
- Finely chop the cubed ginger stem pieces and add to the wet mixture along with the rhubarb and gently fold the batter until all of it is covered.
- Pour the batter into the cake tin and bake for 40-45 minutes, or until golden and firm. Allow to cool for 15 minutes or so before serving.