I harvested a bunch of rhubarb a couple of days ago. The plant was a gift from our next door neighbour and we have been enjoying it for a few years now. There is so much joy in cooking with home grown produce. And with the year’s first harvest, I created this rhubarb, almond and white chocolate cake. I am very pleased with how the cake turned out. The sweetness from the cake, the tartness from the rhubarb and the bite from the flaked almonds all complemented each other.
For those unfamiliar with rhubarb, it is actually classed as a vegetable. But when it comes to culinary uses, it is used similarly to fruit. The fleshy stalks of rhubarb are extensively used for cooking and baking. Although the fresh stalks of the rhubarb can be eaten raw, they are usually too tart to do so. In order to compensate for the tartness, many people dip them in sugar if they want to enjoy them raw.
Rhubarb leaves are toxic and not fit for consumption. Usually, shops sell just the stalks. However, it is always wise to check every time for any bits of leaves attached to the stalks.
While I was harvesting the rhubarb, I made a short how-to video on harvesting and readying rhubarb for use. If you are new to gardening or this is your first rhubarb harvest, you might find it useful. Check it out; I have given the link below.
Coming back to today’s recipe, as mentioned before, it is a rhubarb, almond and white chocolate cake. The tartness from the rhubarb was perfect for cutting through the sweetness of the white chocolate. I have used both ground and flaked almonds in this cake. The ground almonds went into the cake batter, lending to the texture as well as keeping the cake moist. The flaked almonds added on the top gave a nice bite. The cake is quite filling and a small slice will go a long way.
Continue reading for the detailed and printable recipe / video for the rhubarb, almond and white chocolate cake.
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Rhubarb, almond and white chocolate cake
- 125 gms rhubarb, chopped into small pieces
- 150 gms white chocolate, chopped or broken into small pieces
- ½ cup vegetable oil
- ½ cup +3 tbsp plain whole wheat flour (I used atta)
- 1 cup ground almonds
- ½ cup caster sugar
- 1 tsp vanilla extract
- ⅓ cup almond flakes
- Pre heat the oven at 180 deg C and line an 8 inch round baking pan (I used foil).
- In a bowl, whisk together the flour and ground almonds and keep aside.
- In another bowl, add the white chocolate and vegetable oil and melt together. Keep aside.
- In a large bowl, beat together the eggs and caster sugar till pale and frothy.
- Tip in the chocolate mixture and fold in.
- Fold in the vanilla extract.
- Tip in the flour mixture and fold in till everything comes together. Fold in gently and do not over mix. The batter will be quite thick.
- Transfer the batter into the lined baking pan and smooth the top.
- Arrange the rhubarb pieces on the top in a single layer.
- Sprinkle the almond flakes on top.
- Place the pan in the centre of the pre heated oven and bake for 35-40 minutes or till a toothpick inserted through the centre of the cake comes out clean (see notes below).
- Place the pan on a wire rack for a few minutes. Then remove the foil carefully and cool completely before slicing and serving.
- Store any leftovers in an air tight container. But do use it up quickly.
- Keep an eye on the cake towards the last few minutes, especially after 30 minutes. The cake needs to come out as soon as a toothpick inserted through the centre comes out clean. It will over bake if you leave it longer in the oven. Check frequently in these last few minutes.
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Until next time,