The photos do not do this cake justice. It is a wonderfully simple butter cake that is incredibly easy to make. On the first day it is very delicate, almost impossible to slice and serve neatly, but by the following day it becomes beautifully stable while still melting in your mouth. Perfectly sweet, with refreshing pieces of rhubarb throughout, this is a cake I highly recommend!
Ingredients for rhubarb and white chocolate cake:
- 120 g butter
- 110 g caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 160 g soured cream
- 160 g plain flour
- 1½ teaspoons baking powder
- 300 g rhubarb (200 g + 100 g), cut into small pieces
- 60 g white chocolate, finely chopped
- icing sugar, for dusting
All ingredients should be at room temperature.
Place the butter, sugar and vanilla into the bowl of a stand mixer. Beat until the mixture becomes very pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Sift the flour and baking powder directly into the bowl, then add the soured cream. Using a spatula, gently mix until just combined. Add the chopped white chocolate and 200 g of the rhubarb. Fold through until evenly distributed.
Line a 20cm or 21 cm round cake tin with baking parchment. Transfer the batter into the prepared tin and level the surface. Scatter the remaining 100 g of rhubarb evenly over the top.
Bake at 170°C for approximately 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
The cake is very delicate when freshly baked and is best enjoyed several hours later or the following day. Before serving, dust generously with icing sugar.
Enjoy!
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