This strawberry-rhubarb cake is proof that gluten-free baking is much more forgiving than people give it credit for. Between my recipe testers and me, we’ve tried this cake a dozen different ways, including using (accidentally) a precooked roll of polenta instead of the dried sack. Somehow that cake still turned out delicious (though presumably involved a LOT of whisking . . .). To clarify, you are looking for medium-ground cornmeal, which is most frequently called polenta (avoid the “instant” kind). I love the combination of the gritty cornmeal with rich, nutty almond flour, but you can use a finer cornmeal, or substitute buckwheat, white rice, or oat flour for the almond flour. The cake is not too sweet, and the combination of strawberry and rhubarb adds a tart finish. Though I discourage eating cake on an empty stomach, my friend aptly called it an “everyday snacking cake.”