Cake with rhubarb and white chocolate

I bake this cake without marzipan, but in a sponge cake-inspired recipe where I add a little whipped cream, which gives a lovely juiciness and good flavor to the sweet-sour rhubarb. The cake stays wonderfully juicy for several days, so it can easily be baked the day before the cake is to be served.

Also try: more recipes with rhubarb >>.

Working time 30 minutes.

Quantity 1 cake

Freezable Yes

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Cake with rhubarb

1 hour 30 minutes.

30 min.

2-4 days

And

1 cake

while I'm cooking

• ½ vanilla pod
• 300g sugar
• 300g butter
• 4 eggs
• 1 dl whipping cream
• 2½ teaspoons baking powder
• 290 g wheat flour
• 400 g rhubarb, diced
• 100 g white chocolate, coarsely chopped
• 1 tablespoon powdered sugar, for sprinkling

Cut the vanilla bean lengthwise, carefully scrape out the seeds with a knife and spread them into the sugar. Beat the vanilla, sugar and butter together until light and fluffy. Then beat in the eggs one at a time and finally beat in the cream.

Mix baking powder with flour and sift into the dough. Fold the dough together and then fold the rhubarb and white chocolate into the dough.

Place the dough in a greased tin lined with baking paper. Bake in a preheated oven at 175 degrees Celsius for approx. 45 minutes.

Let the cake cool slightly on a wire rack and sprinkle with powdered sugar before serving.

Keep my screen on while I cook.