Rhubarb Polenta Cake with Sugared Coconut Raspberries

for rhubarb: ½ lb (227 g) rhubarb stalks 2 Tbspn (25 g) dark brown sugar 2 Tbspn water zest of 1 small orange for cake: ¼ cup + 2 Tbspn (63 g) coarse polenta ¾ cup (100 g) all-purpose flour ½ tspn baking powder a pinch of ground cinnamon ¼ cup + 2 Tbspn (75 g) dark brown sugar 5 Tbspn (72 g) butter, cold 1 large egg 1 Tbspn whole milk turbinado sugar for raspberries: ¼ cup (13 g) dried coconut chips 1 punnet (170 g) raspberries 1 Tbspn sugar ½ tspn coconut extract ½ tspn water 1. for rhubarb. Preheat oven to 350° F. Preheat a baking tray in the oven for the cake. 2. Chop the rhubarb stalks into roughly 1-inch pieces. Place in a baking pan. Sprinkle the brown sugar, water, and orange zest on top of the rhubarb. Bake for 20 – 30 minutes, until the rhubarb is fork-tender but not too soft. Do not overbake; the rhubarb should still hold shape. Remove from oven and drain the rhubarb. 3. for cake. Grease and flour the bottom and sides of a 6-inch round cake pan. Set aside. 4. In the bowl of a food processor, combine the polenta, flour, baking powder, cinnamon, and brown sugar. 5. Cut the butter into the food processor bowl. Pulse until the mixture resembles breadcrumbs. 6. In a separate bowl, whisk together the egg and milk. Add to the food processor. Pulse just until a soft and slightly sticky dough forms—do not overmix. 7. Press about two-thirds of the batter into the bottom and up a bit of the sides of the prepared cake pan. Make sure there are no gaps or cracks. 8. Top batter with the drained rhubarb stalks, leaving a small border around the edge of the pan. 9. Place chunks of the remaining batter on top of the rhubarb. The rhubarb does not need to be completely covered. 10. Sprinkle with turbinado sugar. 11. Place the cake pan on the preheated baking tray and bake for 40 – 45 minutes, until the edges are golden brown. Remove from the oven and place on a wire rack to cool. Wait to unmold the cake only when the cake pan is slightly warm to the touch. 12. for raspberries. Meanwhile, spread the coconut chips onto a baking tray. Bake for 3 – 5 minutes, watching closely so the chips do not burn. When they turn golden, remove from the oven and let cool. 13. In a bowl, gently stir together the raspberries, sugar, coconut extract, and water. Let sit for 15 – 30 minutes, until the raspberries are glossy and the sugar has dissolved. 14. Mix the dried coconut chips into the raspberries just before serving with the cake. Source: http://www.dessertsforbreakfast.com/