300g Caster Sugar
150g plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
155g fine cornmeal (polenta)
2 large eggs
1 teaspoon vanilla extract
125g unsalted butter, soft
250g natural yoghurt, preferably bio
Put into a glass or china bowl and cover with 100g of the sugar, while you get on with the rest of the cake. Dont let the rhubarb stand for more than half an hour or the sugar will make too much liquid seep out.
Mix the flour, bicarb, salt, cinnamon and cornmeal together. With a fork, beath the eggs with the vanilla in a measuring jug or small bowl.
In a large bowl, cream the butter and the rest of the sugar, then gradually add the egg and vanilla mixture, beating while you do so. Then add the flour-cornmeal mixture alternatively with the yoghurt. They just need to be combined, dont overmix.
Finally, add the rhubarb together with its sugary, pink juices, folding into the mix, and then pour the speckled batter into the prepapred tin.
Put in the preheated oven and bake for about 1 hour or until springy to the touch. You may need to cover it with foil after about 40 mins so that the top doesnt catch. Let cool int he tim on a wire rack for a while before unmoulding.