Preheat the oven to 350 degrees F.

Combine the polenta, almond meal, baking powder, cinnamon, and sea salt in a medium bowl with a fork.

Whisk together the eggs, sugar, and olive oil. Beat until smooth and lighter in color. Stir in the yogurt.

Fold the dry ingredients into the wet ingredients and stir until combined.

Grease four 8-ounce ramekins with olive oil. Divide the batter among the ramekins.

Bake in the oven for 35 minutes, until golden brown around the edges and a toothpick comes out clean. Allow to cool in the ramekins.

Meanwhile, make the Raspberry Rhubarb Compote

Run a knife along the edge of the cakes to loosen them. Invert them onto a plate and serve individually with a generous drizzle of the raspberry-rhubarb compote.