Rhubarb Cornmeal Cake

You can never have too many rhubarb recipes in my book and this cake clamours to be made. It is definitely better in the early days of the rhubarb season just because the breathtaking pink of that first, forced fruit (and, yes, I know it’s a vegetable really) makes for a prettier cake. The cornmeal (or polenta, and a few years back no doubt I’d have called this rhubarb polenta cake) helps absorb some of the rhubarb’s juices.

The point, too, about this cake is that it is surprisingly