June 2013 - Rhubarb and White Chocolate Cake

Rhubarb and White Chocolate Cake

Ingredients:

100 g butter
200 g sugar
1 packet Vanilla sugar

3 eggs
200 g all-purpose flour
1 pinch of salt
½ packet baking powder (8 g)
200 g rhubarb, peeled and chopped
100 g white chocolate, chopped

Method:

Line a 30 cm cake tin with baking paper and pre-heat the oven to 180° C.

Melt the butter in a small pan over low heat and put aside.

Beat eggs, sugar and vanilla sugar with an electric mixer until light and creamy. Slowly add the melted butter while continuing to mix.

Combine flour, salt and baking powder and sieve into the mixing bowl. Add chocolate and rhubarb and stir by hand until combined. Pour into the prepared tin.

Bake on the lowest shelf of the oven for about an hour. Leave to cool in the tin for ten minutes, then transfer to a cooling rack.

You can use fresh or frozen rhubarb for this. If using frozen, do not thaw before using.