Rhubarb and White Chocolate Cake
This Rhubarb and White Chocolate Cake is a stunning spring dessert featuring tender, moist cake layers folded with roasted rhubarb and finished with a silky white chocolate frosting. The balance of tart fruit and creamy sweetness makes it both elegant and irresistible.
Equipment
- mixing bowls
- hand or stand mixer
- baking tray
- 8-inch cake pans
- spatula
Ingredients
- 4 rhubarb stalks, sliced
- 3 tbsp granulated sugar (for rhubarb)
- 0.5 tsp vanilla extract (for rhubarb)
- 3 oz white chocolate (for batter)
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 0.5 tsp vanilla extract
- 0.25 tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup sour cream
- 5 oz white chocolate (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1-2 tbsp heavy cream (optional)
Instructions
- Preheat oven to 375°F. Toss sliced rhubarb with sugar and vanilla, spread on a lined tray, and roast for 15–18 minutes until tender. Cool completely and chop.
- Melt white chocolate gently over a bain-marie until smooth. Let cool to room temperature.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, almond extract, and melted white chocolate.
- Sift flour, baking powder, and salt. Add to batter in batches alternating with sour cream. Mix gently until just combined.
- Fold in roasted rhubarb gently without overmixing.
- Divide batter between two greased 8-inch pans and bake at 350°F for 30–35 minutes. Cool completely.
- Melt white chocolate and cool slightly. Beat butter until fluffy, add powdered sugar, then mix in melted chocolate and cream if needed.
- Assemble cake by layering frosting between cakes and covering the top and sides. Decorate with roasted rhubarb and syrup.
Notes
Roasting the rhubarb intensifies flavor and prevents excess moisture in the cake. Use high-quality white chocolate for best results. Ensure cake layers are fully cooled before frosting. Chill the assembled cake briefly for cleaner slices and better structure.