PARADISE I recently had the opportunity to take a trip to visit family on the east coast. While in North Carolina, my boyfriend’s mother shared her Rhubarb Polenta Cake recipe with me, and we decided to make it right then (my boyfriend and his father did not object). With her blessing I’m sharing the recipe with you because I loved every bite! The cake was moist and had the perfect balance between tart and sweet. If you don’t grow your own, you can find rhubarb at the farmer’s market in spring, or you may buy it frozen at the grocery store pretty much year round.

1/4 c. polenta cornmeal

3/4 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs

1 large egg yolk

1 1/2 cups sugar, plus more for sprinkling

1/4 cup sour cream

1 1/2 Tbsp. dark rum

1 1/2 Tbsp vanilla

1 Tbsp. water

2 tsp. finely grated lemon zest

3-4 rhubarb stalks – depends on size

1 1/2 c. strawberries, sliced in thirds lengthwise Demerara sugar

Special equipment:

A 9” diameter springform pan

Directions:

This dessert pairs well with whipped cream or vanilla ice cream. Or both. Enjoy!

Yields 8 servings

Ingredients:

4 Tbsp. melted unsalted butter, cooled 1 cup all-purpose flour, plus more for pan

Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, polenta and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, vanilla, water and lemon zest. Add dry ingredients and fold in until batter is smooth; gently stir in sliced strawberries and scrape into prepared pan.

Arrange rhubarb in tight rows over batter, trimming to fit. Don’t press fruit into batter – just place over top and let it rest on the surface. Sprinkle top with demerara or turbinado sugar. Bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely. Serve with vanilla ice cream or whipped cream.

Cake can be baked one day ahead. Store tightly wrapped at room temperature.

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