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White Chocolate and Rhubarb Cake

White Chocolate and Rhubarb Cake
This delightful cake captures the essence of a spring afternoon in the kitchen—light, a little nostalgic, and just right. The tangy rhubarb perfectly complements the smooth white chocolate, creating a balanced dessert that's not overly sweet or sour. It's a versatile treat that suits both quiet weekends and lively gatherings, always sparking conversation and delight among those who taste it.
Ingredients
  • 450 g (3 3/4 cups) all-purpose flour
  • 450 g (3 3/4 cups) granulated sugar
  • 250 g (9 oz) unsalted butter
  • 250 g (9 oz) rhubarb
  • 150 g (5 oz) white chocolate
  • 4 large eggs
  • 10 g (2 tsp) vanilla sugar
  • 2 g (1/2 tsp) salt
Instructions

1. Preheat the oven to 350°F (175°C). Grease a 24 cm (9.5 in) round cake pan with a removable bottom.

2. In a large mixing bowl, combine the flour and salt. Set aside.

3. In a separate microwave-safe bowl, melt the butter. Remove from heat and stir in the white chocolate until smooth. Allow the mixture to cool slightly.

4. Add the granulated sugar, eggs, and vanilla sugar to the melted butter mixture. Mix until well combined.

5. Pour the wet ingredients into the dry ingredients and mix until just combined.

6. Arrange the rhubarb on top of the cake batter in the prepared cake pan.

7. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before refrigerating.

8. Dust with confectioners' sugar before serving, if desired.

Tools
  • Stand mixer
  • Whisk
  • Rubber spatula
  • 24 cm (9.5 in) round cake pan
  • Microwave
  • Oven

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