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Rhubarb & white chocolate cake recipe

rhubarb!

Rhubarb cake

When my friend Sam asked if I wanted some of her Mum’s freshly grown/picked rhubarb I jumped at the chance. I had never baked with it before so I did what every cake obsessed blogger would do. I trawled through all my cook books looking for a nice juicy cake recipe to share with you all. EVERY ONE OF THEM! (I’ve got a lot!) Guess how many rhubarb recipes I found? Two. One was for rhubarb crumble and one was for rhubarb chutney! I mean come on you celeb chiefs. What’s wrong with good old rhubarb?

Luckily Sam sent me a link to a great blog mygloriousfood.com where the author Nadia has a great rhubarb cake recipe. I tweaked it just a little (who doesn’t love white chocolate with their rhubarb?) I hope Nadia doesn’t mind!

The Ingredients

  • 160 g butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 1 tsb vanilla essence
  • 150 g plain flour
  • 50 g ground almonds
  • 2 tsb baking powder
  • 250 g rhubarb
  • 100g white chocolate – chopped up into little pieces
  • icing sugar to sprinkle

How to make Rhubarb and white chocolate cake

Heat your oven to 180°C, Fan 160°C,  Gas mark 4. Line a 9″ cake tin with grease proof paper. Or cheat like I did and use a silicon cake ‘tin’- no paper required.


Rhubarb cake recipe

Blend the butter and sugar together till smooth

Rhubarb cake recipe

Chop up the rhubarb into 2cm pieces

Rhubarb cake recipe

I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up

Rhubarb cake recipe

Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!

Rhubarb cake recipe

Add the eggs one at a time with a little flour to prevent it from curdling. Mix in the remaining flour and baking powder along with the vanilla essence.

Rhubarb cake recipe

Add the chopped almonds and white chocolate

Rhubarb cake recipe

Scoop the cake batter into the cake tin

Rhubarb cake recipe

Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.

Rhubarb cake recipeMy rhubarb didn’t squidge in that deep but it didn’t matter, it sinks in when it’s baked anyway. Sprinkle a couple of tea spoons of sugar over the top of the cake and pop it in the oven for 30-35 minutes. It’s baked to perfection when a skewer comes out clean and your house smells divine!!

Once it’s baked leave it to cool down on a rack for a short while. Sprinkle icing sugar over the whole cake and eat it before it cools down too much. It tastes sooooo good while it’s still warm.

You can add ice cream, custard or just plain cream but to be honest I had it on it’s own. In fact if I’m completely truthful I had to make this cake twice. I promised my dad a slice – as he loves rhubarb and I ate practically the whole first cake on my own. It’s my new favorite. I couldn’t leave it alone!

Rhubarb cake

enjoy!

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EmmaMT from CakesBakesAndCookies.com

Follow me at www.cakesbakesandcookies.com for inspirational cake design, recipes and cake decorating tips.

6 Comments

  1. igetakickoutofyou says:

    Emma brought this round for a girlie lunch and all I cay say is, it didn’t last long. Oh my God – it is gorgeous!!!! Cxx

    1. EmmaMT from CakesBakesAndCookies.com says:

      Ah thanks hun. X

  2. Roasted rhubarb and white chocolate sponge « writestitchup says:

    […] So I went to google and oh my word are there some scrummy things out there. In the end it came down to rhubarb and custard cake (which I WILL make at some point) and the rhubarb and white chocolate sponge (seen here.) […]

  3. This cake is just fantastic, everyone I have made it for just loves it. I have just got to find a supply of fresh rhubarb now!

    1. EmmaMT from CakesBakesAndCookies.com says:

      It’s I’d scrummy isn’t it. I want some now.

      Thanks for taking the time to leave such a lovely comment.

      EmmaMT

  4. This cake was stunning! I’ll be making it again for sure. Many thanks!

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