Method

• Wash and cut the rhubarb into 2cm pieces and place in a bowl. Sprinkle over the demerara sugar and leave aside for an hour.
• Pre-heat the oven to 150 degrees.
• Line a 9inch/21cm springform cake tin with baking paper.
• Soften the butter and then beat with the white sugar in a beater until it is light and fluffy. 
• Add the almond meal and beat again until all incorporated.
• Beat the eggs in one at a time, making sure each one is well mixed in before adding the next.
• Fold in the polenta, baking powder, cardamom, vanilla extract, orange rind and juice.
• Spread the cake batter evenly into the cake tin. Drain any liquid off the rhubarb and sprinkle the rhubarb over the top of the cake. Sprinkle a handful of sliced almonds over the cake for decoration if desired.
• Put the cake in the oven and bake for 50mins-1hour 10mins until the cake is set in the middle and deep golden, brown colour.
• Allow to cool slightly before removing from the tin. It is best to cool completely before cutting as it is a very moist cake.