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rhubarb and silvanberry polenta cake H.Q. Cuisine
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rhu
ba
rb a
nd
silva
nb
err
y p
ole
nta
ca
ke
4 e
gg
s
½ c
up
ra
w s
ug
ar
2 c
up
s fi n
e p
ole
nta
2 c
up
s S.R
.fl o
ur
½ t
ea
spo
on
ba
kin
g p
ow
de
r
15
0 g
ram
s so
ft b
utt
er
3/4
te
asp
oo
n m
ixe
d s
pic
e
4 e
gg
s
10
0 -
200
mls
wa
rme
d m
ilk
3-
4 c
up
s lig
htly s
tew
ed
rh
ub
arb
1½
- 2
cu
ps
fro
zen
silv
an
be
rrie
s
Wa
sh , c
lea
n c
ho
p &
lig
htly s
tew
750g
m r
hu
ba
rb in
a li
ttle
su
ga
r &
lem
on
ju
ice
. R
ub
to
ge
the
r p
ole
nta
, fl o
ur,
sug
ar,
bu
tte
r a
nd
sp
ice
. W
his
k ju
st w
arm
milk
with
4 e
gg
s a
nd
ad
d ½
at
a t
ime
to
fl o
ur
mix
. C
om
bin
e w
ith
a
wo
od
en
sp
oo
n, th
is w
ill b
e a
litt
le s
tic
ky a
t th
e fi n
ish
.
Lin
e &
fl o
ur
a 2
8 c
m s
prin
gfo
rm t
in.
Sp
rea
d o
ut
on
bo
tto
m la
ye
r ½
of
the
mix
, w
ith
fi n
ge
r tip
s till
ev
en
(d
ust
ha
nd
s
with
fl o
ur
if r
ea
lly s
tic
ky).
Pu
t rh
ub
arb
mix
on
to
p a
nd
do
t w
ith
fro
zen
be
rrie
s. L
igh
tly r
oll
or
pu
sh o
ut
with
fi n
ge
rs
the
re
ma
inin
g d
ou
gh
on
a w
ell
fl o
ure
d a
rea
. Li
ft w
ith
sp
atu
las
(if
ne
ed
ed
) o
n t
op
of
rhu
ba
rb t
o f
orm
th
e t
op
laye
r. P
ush
do
wn
th
e s
ide
s a
litt
le t
o jo
in w
ith
bo
tto
m la
ye
r. B
rush
to
p w
ith
eg
g w
ash
an
d b
ake
in 1
70
de
gre
e
ov
en
fo
r 6
5 m
ins
un
til c
oo
ke
d.
Lea
ve
to
co
ol o
n w
ire
ra
ck f
or
½ h
ou
r a
t le
ast
be
fore
se
rvin
g.
Se
rve
with
ora
ng
e s
ce
nte
d a
ng
lais
e c
ust
ard
& r
ich
cre
am
.
H.Q
. C
uis
ine
