300g butter softened
300g ground almonds
1.5 tsp vanilla extract
zezt of two oranges
juice of 1 orange
150g stewed rhubarb
150g polenta fine
1 tsp baking powder
Grease a largish tin - say 22cm diameter, and pre-heat the oven to 180 degrees Celsius.
In a bowl cream the butter and sugar together with an electric whisk until pale and creamy. Beat in the eggs.
Carefully mix in the polenta and almonds and then add the orange zest and juice, the vanilla and the rhubarb.
Pour into the prepared tin and bake for approx 40 mins or until the cake is golden and a skewer comes out clean if inserted into the middle of the cake.
Allow to cool and remove from the cake tin.
Decorate with sugar and flaked almonds.
You could also make a delicious rhubarb syrup to drizzle on top of the cake for an even more pronounced rhubarb flavour.
This is a lovely moist cake that can easily stand alone without any icing.