I took a little break from baking as I find it difficult to not eat it all myself and I can’t love on sugar, as much as I’d want to. This weekend, I picked it up again and made a rhubarb cake with white chocolate and cardamom. My mum had baked it a while ago and it looked so good. It’s also rhubarb season so perfect timing as I picked some up in the shop. Let’s not waste time, here’s the rhubarb cake recipe.

Rhubarb Cake with White Chocolate and CardamomRhubarb Cake Recipe

Rhubarb Cake Recipe

This cake takes around an hour to make and makes 12-16 pieces.


150 gram butter
300 ml sugar
2 eggs
350 ml flour
2 tsp baking powder
2 tsp cardamom
100 gram white chocolate – buttons or chopped
100 ml single cream

150 gram rhubarb
1 tbsp sugar
50 ml pearled sugar


  1. Preheat the oven to 175 degrees
  2. Melt the butter and leave to cool
  3. Chop the rhubarb into 1cm thick pieces and coat in sugar
  4. Whisk eggs and sugar to a white fluffy texture
  5. Mix all the dry ingredients: flour, baking powder, cardamom and white chocolate
  6. In turns, add the dry ingredients mix, the butter and the cream into the egg and sugar mixture
  7. Add the mixture to a greased round cake pan
  8. Top with rhubarb and pearled sugar
  9. Bake at the bottom of the oven for 50-60 min
  10. Leave to cool

I enjoyed this cake cake on its own but you can serve it with a dollop of whipped cream, a scoop of ice cream, a bit of quark or vanilla custard if you want to add something extra. Personally I think there’s enough going on with the rhubarb, chocolate and cardamom. They balance each other well. The cardamom giving it a homely taste and the white chocolate balancing out the tartness from the rhubarb.

Have you got any rhubarb recipes to share? I’ve previously shared a refreshing rhubarb drink recipe here which would go really well with a slice of this cake.

Jennie xx