polenta rhubarb cake

For the filling: 500g rhubarb 50g golden caster sugar 4 tablespoon water For the crust: 125g coarse polenta 200g rice flour 1 teaspoon baking powder teaspoon of ground cinnamon 150g golden caster sugar 150g butter 1 large egg 2-4 tablespoon milk 1 tablespoon demerara sugar Oven 180c / gas mark 4. Put a baking tray in the oven to make it hot. Grease a 20cm loose-bottomed cake tin, preferably spring-form. Trim the rhubarb and cut each stem into three or four pieces and put them in a baking dish. Scatter over the sugar and water, and bake for 30 minutes until the rhubarb is soft but still keeps its shape. Remove the fruit from the dish and drain the liquid away. Reserve the juice. Put the polenta, flour, baking powder, cinnamon and caster sugar in the bowl of a food processor. Add the butter, cut into smallish pieces, then blitz for a few seconds till you have something that resembles breadcrumbs. Break the egg into a small bowl and mix with 2 tablespoons of the milk; then blend into the crumble mix. Do not to over-mix: it should be a soft and slightly sticky dough. If it isnt sticky, add a little more milk (I ended up adding an extra tablespoon). Press about two-thirds of the mixture into the cake tin, pushing it a couple of centimetres up the sides. Place the rhubarb on top, leaving a small rim around the edge uncovered. Crumble lumps of the remaining polenta mixture over the fruit, and dont worry if the rhubarb isnt all covered. Scatter over the demerara sugar. Bake on the hot baking tray for 45-50 minutes. While cooling use a fork to pierce some holes in to the top of the cake. Pour the reserved syrup over the cake. Leave for about 15 minutes until all the liquid is gone and the cake is sufficiently cooled. You dont want it to crumble when it comes out. Its extra yummy still warm with vanilla ice-cream!