Polenta Cake with Rhubarb

Name: Polenta Cake with Rhubarb
Ingredients: 1 cup (120 grams/4 ounces) diced rhubarb; ½ cup (1 stick) butter, room temperature; ⅔ cup (125 grams/4.5 ounces) plus 2 teaspoons sugar, divided use; 2 large eggs, room temperature; ½ cup (120 ml/4.25 ounces) canned coconut milk (I typically use light); 2 teaspoons (10 ml) vanilla extract; 1 cup (112 grams/4 ounces) blanched almond flour; ¾ cup (130 grams/4.5 ounces) fine polenta or cornmeal (the fine texture is important here); ½ teaspoon baking powder; 1/4 teaspoon kosher or sea salt