Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).
Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)
For the pastry (there will be some leftover which will freeze well)
- 250g plain flour
- 140g unsalted butter
- pinch salt
- 30g caster sugar
- 2 egg yolks
For the rhubarb filling
- 400g rhubarb, sliced into 2 inch batons
- juice and zest 1 orange
- 30g caster sugar
For the almond frangipane
- 120g soft unsalted butter
- 120g caster sugar
- 2 large eggs
- 120g ground almonds
- 1tsp ground cardamom
- 100g white chocolate, roughly chopped
- 30g roughly chopped almonds
- Start off by making the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
- While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
- Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
- Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
- While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
- Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
- Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
- Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.
It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…
Ingredients (serves 8-12)
For the cake
- 250g self-raising flour
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1tsp bicarbonate of soda
- pinch salt
- 175g golden syrup
- 3tbsp ginger syrup (from a stem ginger jar)
- 125g butter
- 4 balls stem ginger, diced
- 125g dark soft brown sugar
- 2 eggs
- 250ml milk
- 200g forced rhubarb
For the cardamom creme fraiche
- 300ml creme fraiche
- 10 cardamom pods, seeds removed and ground to a fine powder
- 1tbsp icing sugar
- poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
- pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)
- Preheat the oven to 180c. Grease and line a 20cm cake tin.
- Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
- Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
- Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
- While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
- Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.
These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.
- 75g coconut oil
- 175g peanut butter (or another nut butter ie. almond, cashew)
- 150g dark brown soft sugar
- 4tbsp golden syrup
- 300g porridge oats
Filling and topping:
- 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
- 200g flaked almonds
- 75g pecans
- 75g brazil nuts
- 100g caster sugar
- 2tbsp water
- Preheat the oven to 180c. Grease and line a brownie tray.
- For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
- For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
- Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
- Cool then slice into bars.
I’m on a bit of a rhubarb trip at the moment- in our house it’s going in just about anything, primarily, my mouth (I jest, but seriously; salad, granita, posset, sorbet, you name it). It’s got a versatile tart flavour and brilliant pink colour (if you buy the forced variety) which lends itself to so many recipes and pairs with lots of other ingredients, so naturally I’ve put it into a cake. This lightly flavoured thyme cake is sandwiched with a tart rhubarb compote which partners beautifully with the sweet white chocolate buttercream. Try it out and top with candied rhubarb ribbons and herby decorations for a statement nod to the season.
For the cake:
- 350g soft butter
- 350g caster sugar
- 6 large eggs
- 350g self-raising flour, sifted
- 2tsp baking powder
- 1tsp vanilla extract
- pinch of salt
- 2tsp finely chopped thyme
For the rhubarb filling:
- 400g rhubarb
- 75g caster sugar
For the white chocolate buttercream:
- 200g melted white chocolate
- 250g soft butter
- 500g icing sugar
- 2-3tbsp milk
For the decorations (optional ideas):
- Candied rhubarb ribbons (to make these dissolve 100g caster sugar in 200ml water then bring to the boil and cool. Peel strips of rhubarb and dip into this syrup then line onto a baking tray and dry out in the oven at 110c for 1 hour. Once ready, mould around spoon handles or use as little strip decorations)
- thyme/rosemary sprigs, freeze dried fruit, mini meringue kisses
- 100g white chocolate (melt this then pour out onto a lined tray and set. Break into shards and use as desired)
- Preheat the oven to 170c and grease/line two 7 inch cake tins.
- For the cake, place all the ingredients in a large mixing bowl (or bowl of a stand mixer) and beat (with paddle attachment or electric beaters) until light and well combined. This all in one method is so easy and so long as you don’t over-beat results in a lovely even sponge.
- Split the batter between the two prepared cake tins and level out. Bake for 40-45 minutes or until a skewer comes out clean when inserted, and the tops are springy to the touch.
- While the cakes are cooking, make the rhubarb compote. Simply place the ingredients in a saucepan and stir occasionally over a gentle heat until the rhubarb breaks down and resembles a loose jam. Turn off the heat and set aside.
- Once the cakes are ready leave to cool in the tins for 10 minutes then turn out onto a rack to cool completely.
- While the cakes are cooling make the buttercream. For this just beat together the butter and icing sugar until really light and fluffy, then add the melted white chocolate (ensuring it is cool) and milk and beat again for a couple of minutes. Your buttercream should be pale (not yellow) and light when it’s ready.
- To assemble the cake, slice the sponges horizontally into two even layers so you have four in total. Place one down on your plate/board and spread over a dollop of the buttercream followed by 1/3 of the rhubarb compote. Repeat until you have a 4 layer cake. Take a few spoonfuls of the remaining buttercream, spread a thin layer all over the cake with a palette knife or cake scraper and chill for 10 minutes (this is your crumb coating).
- To finish, use all the remaining buttercream to cover the gaps and visible cake (unless you’re going for the naked look!) and smooth down. To decorate, use candied rhubarb, mini meringues, herbs, freeze dried fruits and chocolate shards!