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Long term readers will know that I’m not a massive baker, but that when I do go to the effort of baking a cake it’s usually something special: this Rhubarb and White Chocolate Cake absolutely fits the bill!
Adapted from a recipe from Australia-based food writer Julia Busuttil Nishimura, it was the very first thing I made with some local forced rhubarb when my new oven was installed and I’ve been tweaking it ever since. What I love about it is that it’s super easy to make all in one bowl, has a wonderfully moist-dessert like crumb, and manages to be fruity, tart, sweet, and buttery, all at the same time.
Serve a slice as is, or with a dollop of rich creme fraiche on the side for the perfect spring dessert!
Frequently Asked Questions
What size tin do you need to bake this rhubarb and white chocolate cake?
I used an 18cm springform tin to bake the cake for these pictures, but I’ve also made it in my trusty 20cm tin (with a solid base) I use for most cakes and it worked well in that one too.
Do I need to use a mixture of sour cream and yogurt in the cake batter?
Julia’s original recipe uses just sour cream, and whilst I’ll admit I originally used a mixture because I’d not realised how little sour cream I had when I first started the recipe, but I like the mixture as it gives this cake it’s beautiful texture, tang and crumb. So I think you’ll prefer the cake if you use both, but if you need to you can simply make up the amount of yogurt with more sour cream.
Can I leave the white chocolate out of this recipe?
Yes, but it would be a shame – I love the creamy sweetness it adds to balance out the tartness of the rhubarb.
Do I have to use forced rhubarb for this recipe?
Honestly I’ve not tried this with regular English / summer rhubarb yet — do let me know how you get on in the comments if you do try it so I can let everyone else know!
This simple Rhubarb and White Chocolate Cake recipe is made in just one bowl and is perfect to serve as a spring dessert, with a wonderfully moist and buttery crumb, and a delicious balance between the sweet, creamy white chocolate and the slightly tart rhubarb.
Ingredients
Scale
130g unsalted butter, at room temperature
60g golden caster sugar
60g soft light brown sugar
1 tsp vanilla extract
2 large eggs
120g sour cream
40g natural yogurt
160g self raising flour
200g rhubarb, cut into chunks
60g white chocolate, roughly chopped
Instructions
Pre-heat the oven to 180C, and grease and line a 18cm spring form tin with baking parchment.
In a large bowl using an electric hand whisk, beat together the butter and sugar until light and fluffy. Then add the vanilla extract then the eggs, one at a time.
Beat in the sour cream and yogurt, then the self raising flour until just combined.
Fold in the chopped rhubarb and chocolate chips, reserving a couple of handfuls of the most vibrant rhubarb pieces for scattering over the top.
Scrape the batter into the prepared tin, smooth the top and dot with the reserved rhubarb pieces.
Bake for 50 minutes, or until a cake tester or toothpick inserted into the middle comes out clean.
Leave to cool in the tin before slicing.
Notes
I’ve also baked this cake in a 20cm solid bottomed tin with good results.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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