Rhubarb and White Chocolate Cake

This is one of the most delicious cakes I have made. The sweetness of the white chocolate is contrasted with the tartness of the rhubarb. The crumb is wonderful and rich, thanks to the sour cream. It is such a perfect cake for afternoon tea or to take to a picnic.

Serves 8

Ingredients

100g brown sugar

100g caster sugar

200g unsalted butter, softened

Seeds scraped from a vanilla pod or 1tsp vanilla extract

3 eggs

250g full fat sour cream

250g self-raising flour

250g rhubarb, cut into 1cm pieces

100g white chocolate, roughly chopped

Method

1.

Preheat oven to 180C. Grease and line a 24cm round springform tin.

In the bowl of a stand mixer fitted with a paddle attachment, beat the sugars, butter and vanilla for 3-4 minutes or until very fluffy and pale. Add in the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl with a spatula as needed.

2.

Add in the sour cream and mix until combined.

Tip in the flour and mix on a low speed until just combined. Finish mixing the flour in by hand so that you don’t over mix the batter.

3.

Fold the rhubarb and white chocolate into the cake batter then spoon into the prepared cake tin, smoothing the top with the back of a spoon or a spatula.

Bake in the preheated oven for 55-60 minutes or until a skewer comes out clean when tested.