Strawberry-Rhubarb Polenta Cake

I’ve made more than a few variations on this simple cake over the years. Sometimes I substitute almond flour for the cornmeal; or I use different seasonal fruit. Be sure to use finely ground cornmeal, as coarse-grind will give you a tough cake. Also, dollop the fruit in small clumps on top of the batter; large clumps will all sink to the bottom, which i…