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 blogwhere 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!
- 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.
Blend the butter and sugar together till smooth
Chop up the rhubarb into 2cm pieces
I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up
Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!
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.
Add the chopped almonds and white chocolate
Scoop the cake batter into the cake tin
Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.
My 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!