Rhubarb and White Chocolate Cake

Sliced rhubarb cake next to stems of forced rhubarb.

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!

Sliced rhubarb and white chocolate cake.
Close up of a sliced rhubarb cake.

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!

Close up of a rhubarb and white chocolate cake with stems of forced rhubarb on the side.

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Sliced rhubarb and white chocolate cake.

Rhubarb and White Chocolate Cake

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6-8 1x
  • Category: Baking
  • Diet: Vegetarian


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.


  • 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


  1. Pre-heat the oven to 180C, and grease and line a 18cm spring form tin with baking parchment.
  2. 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.
  3. Beat in the sour cream and yogurt, then the self raising flour until just combined.
  4. Fold in the chopped rhubarb and chocolate chips, reserving a couple of handfuls of the most vibrant rhubarb pieces for scattering over the top.
  5. Scrape the batter into the prepared tin, smooth the top and dot with the reserved rhubarb pieces.
  6. Bake for 50 minutes, or until a cake tester or toothpick inserted into the middle comes out clean.
  7. Leave to cool in the tin before slicing. 


I’ve also baked this cake in a 20cm solid bottomed tin with good results.