I absolutely love the stuff, and always like ingredients which toe the fruit/vegetable line.
However the only recipe I make is a triple baked rhubarb meringue pie, which just doesn’t obey the CCC rules.
So I went to google and oh my word are there some scrummy things out there. In the end it came down to rhubarb and custard cake (which I WILL make at some point) and the rhubarb and white chocolate sponge (seen here.)
As you may have guessed from the title, as often happens, the white chocolate won.
I made a couple of tweaks here and there, like adding chocolate buttons as decoration, but it was really simple:
- 150 g of plain flour
- 50 g of ground almonds
- 2 tsb of baking powder
- 160 g of butter
- 180 g of caster sugar
- 3 eggs
- 1 splash of vanilla essence
- 250 g of raw rhubarb
- 100g of white chocolate, chopped
- White chocolate buttons and icing sugar (for decoration.)
- First heat the oven to 180°C
- Then, one of my favourite parts of baking, butter a baking tin (mine was circular, 10in)
- Whisk the butter and sugar until well combined and creamy
- Roughly cut up the rhubarb into 2cm, or “top of thumb” sized pieces
- Add the eggs one at a time, alternating with a sprinkle of flour to help it mix
- Stir in the rest of the flour, add the baking powder and the splash of vanilla essence.
- Breathe in (I love the smell of vanilla)
- Add the almonds, if you are not a fan don’t worry – you can’t taste them in the finished cake.
- Then mix in the chopped white chocolate (I cut each square into four pieces)
- Scoop the batter into the tin (a lick of the spoon is optional)
- Push the pieces of rhubarb into the top of the cake mix, be artistic, I didn’t realise it would show in the end so I am glad I was.
- Bake for 30-35 minutes, check with a skewer or sharp knife – when it comes out clean you are done
- Once cooled decorate with a sprinkle of icing sugar
- I used buttercream to stick on white buttons to the outside