Maybe it’s just me but if I think about rhubarb I also got strawberries on my mind, they just belong together. And here I come up with a rhubarb and chocolate combination and I have to admit it’s sounds weird. But it works great! Actually, it’s like opposites attract, two ingredients that couldn’t be more different.
Some years ago Mr. F and I enjoyed a vacation in Denmark, it was (early) preseason and I expected windy walks along the beach and hot tea in front of the fireplace. Against all odds we got gorgeous weather and we explored the beautiful area around our vacation home but also did some day trips to Copenhagen. We had to pass the impressive Great Belt Bridge to go there and I still remember that our camera battery died at the moment we reached the bridge (it wasn’t my fault this time). We found a little bakery nearby the Rosenborg Castle, it was Mr. F birthday and we were looking for a cake to celebrate. Although he is more the buttercream birthday cake type, he choose a rhubarb cake. This guy is always good for a surprise, that’s why I keep him around… After a long day of sightseeing and all the way back over the long bridge, we made some coffee and cut the cake. At this point I discovered the chocolate in it and my first thought was: what the heck, who does that? But after I tried some, I was hooked and now I even believe chocolate is a better companion for rhubarb than strawberry.
I wanted a firm cake that holds all the rhubarb and chocolate well and can be taken to picnics, bake sales and office parties without tasting dry or falling apart. My first idea is sometimes the best and I decided I need a pound cake batter. To reduce the butter amount, I swapped half of it with nonfat yoghurt and it worked great. The cake holds the shape perfectly and is easy to cut, at the same time moist and tender.
- 110 g / 1 stick unsalted butter, softened
- 220 g / 1 cup + 2 Tbsp sugar
- 2 large eggs
- 220 g / 7¾ oz. unbleached all-purpose flour (about 1¾ cups)
- 2 tsp baking powder
- ½ tsp salt
- 230 g / 1 cup Greek yoghurt (fat-free)
- 1 tsp vanilla extract
- 140 g / 5 oz. semisweet chocolate morsels
- 1 pound rhubarb
- powdered sugar for dusting
- Preheat your oven to 180 C / 360 F and grease your springform pan (24 cm / 9.5 inches)
- Trim the rhubarb and slice as thick as a finger (about 1.5 cm / 0.6 ", set aside. In a medium bowl measure flour, baking powder, and salt, stir well and set aside.
- With your electric mixer cream butter with sugar until light and fluffy. Add eggs, one at a time and beat well after adding each.
- Add following and beat well between each addition and if necessary scrape down the batter from the bowl sides: half of flour mix, yoghurt and vanilla extract, rest of flour mix.
- Add chocolate and rhubarb pieces and fold in. Pour into springform pan and bake for about 1 hour. Check after 45 minutes and cover with a sheet of aluminum foil to prevent from getting too dark.
- Let cool and dust with powdered sugar if you like.