Description
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.