If I have time. for mother. on sunday. she loves sweets.

Polenta Cake with Rhubarb Blackberry Compote and Rhubarb Ribbons

Ingredients
Cake:
1 1/4 cups cake flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
3/4 cup sugar
3 eggs
1/2 cup buttermilk
marscapone or plain yogurt to top

Rhubarb Compote:
5 stalks rhubarb, chopped 1/2"
3 Tablespoons sugar (or more depending on your taste, I like 'em tart)
1 basket blackberries

Rhubarb Ribbons:
2 rhubarb stalks
sugar for dusting

Blackberry Kir Royal:
1 basket blackberries
1/4 cup water
3 Tablespoons sugar
Champagne

Instructions
Cake:
1. Preheat the oven to 350°. Butter a 9-inch cake pan. Line the bottom of the pan with a parchment paper circle and butter the top of it. In a medium bowl, whisk the cake flour with the cornmeal, baking powder and salt. If you're feeling really adventurous sift it all together.
2. In a large bowl cream the butter and sugar with a hand held mixer or standing mixer. I let the butter and sugar cream for at least 3 minutes until it has doubled in volume.
3. Beat in the eggs one at a time until incorporated.
4. Beat in the dry ingredients in three installments on low speed alternating with buttermilk, until just blended but uniform in texture.
5. Pour the batter into the cake pan and bake for about 25 to 30 minutes or until the cake springs back when lightly pressed. Transfer the pan to a rack and let cool. While the cake is warm, invert it onto the rack and peel off the paper.
Compote:
1. Chop rhubarb into 1/2" pieces and place in a small pot. Sprinkle sugar over and cook on medium-low heat until rhubarb is cooked through but not totally mushy. About 5 minutes. There will be a lot of juice that makes a nice sauce for the cake. Mix in some blackberries after the compote has cooled.
Rhubarb Ribbons:
1. Cut rhubarb stalks into 4 to 5 inch pieces. With a mandonline slice the rhubarb segments extra thin, about 1/4 to 1/8 inch thick. Place slices on a baking sheet covered with parchment paper. Generously sprinkle sugar over both sides of the slices. Bake in a low temperature oven of 200˚F until slices are stiff and glossy. They should not brown. About 20 minutes, but keep your eye on them.
Blackberry Kir Royal:
1. Put blackberries in a small pot with sugar and water. Cook on medium heat until the juice is as thick as olive oil. Take off heat and strain, reserving the juice only. Once cool pour a Tablespoon of blackberry syrup into a champagne flute and add champagne to taste. Note: if the syrup gets too thick it will not easily mix with the champagne. If this happens add a little water to dilute it.