Rhubarb Strawberry Polenta Traycake - Cook Republic #glutenfreecake


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Baking, Cake, Winter, Fruit
  • Cuisine: Vegetarian, Gluten-Free, Dairy Free
  • Diet: Gluten Free


  • 150g rhubarb stalks, trimmed and thinly sliced
  • 80g strawberries (about 78 small or medium), hulled, cut into quarters and then sliced twice across
  • 1/4 cup (55g) raw sugar
  • pinch of salt
  • 3 eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/3 cup (75g) raw sugar
  • 1/4 cup (60ml) olive oil
  • 1 cup (120g) almond meal
  • 1/3 cup (55g) polenta
  • 1 teaspoon baking powder
  • 2 tablespoons lemon thyme leaves


  1. Preheat oven to 160°C (140°C fan-forced).
  2. Grease and line a rectangular slice tin (27cm x 17.5cm x 3.5cm) with baking paper.
  3. Place rhubarb, strawberry, quarter cup sugar and salt in a bowl. Toss well. Set aside.
  4. Place eggs, lemon zest, vanilla and sugar in the bowl of an electric mixer. Whisk until pale and creamy. Add the olive oil. Beat for another 30 seconds until well combined.
  5. Fold through almond meal, polenta and baking powder with a silicon spoon.
  6. Spoon polenta mixture into the prepared slice tin. Spread it evenly and smooth the top.
  7. Top with the sugared fruit. Sprinkle with lemon thyme leaves. Bake for 60 minutes until the crust is golden brown and fruit is semi-dried. Turn off the oven. Leave the cake in the hot oven for a further 5-8 minutes if you wish to colour it more.
  8. Remove from oven, slice and serve warm.
  9. Cake will keep well in the fridge for up to three days. Because of how thin the cake is, sliced pieces freeze well and can be toasted in the toaster.

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