White kladdkaka with rhubarb
Summery kladdkaka with white chocolate and rhubarb.
While the rhubarb grows like weeds, it is important to take the opportunity to use it! I recently got a whole bag stuffed with rhubarb and of course I have to try a recipe that combines the Swedish classic "kladdkaka" with rhubarb.
This is a white kladdkaka which contains a lot of sweet white chocolate that will be a lovely contrast to the somewhat sour rhubarb. Perfect for coffee and "fika"!
This cake may be a little firm compared to other types of kladdkaka, but it is of course possible to reduce the time in the oven to make it stickier. I was a little worried that the rhubarb would not be cooked enough, but by cutting it into thinner pieces (about 0.5 cm) it actually became perfect. I can also imagine increasing the amount of rhubarb a bit, although I thought it was excellent with the amount I specified in the recipe. It's a bit difficult to say exactly how much rhubarb to use in volume, so I simply weighed what I got out of a rhubarb stalk of medium size after I trimmed away what could not be eaten.
I found the original recipe in the Swedish supermarket COOP's member magazine "MER SMAK", # 3 2022 and it's written by Sara Begner. I have made a small change in using less white chocolate as I thought it would be a little sweet otherwise.
I chose to decorate with about 20 grams of white chocolate, but that can of course be completely ruled out - there is enough white chocolate in the cake anyway.
The cake was really good for "fika" with a cup of coffee and does not need to be supplemented with anything else, but if you were to serve it as a dessert, a dollop of whipped cream or ice cream would have been a good fit.
Ingredients
Directions
- Preheat the oven to 200°C.
- Melt the butter on low heat in a saucepan.
- Turn off the heat (remove the pan from the plate if necessary), add the chocolate (chopped or small buttons) and stir until the chocolate melts.
- Add sugar, then the eggs and stir.
- Add the flour and stir until it becomes a sticky batter.
- Cut the rhubarb into smaller pieces. I aim for about 0.5 cm thick slices.
- In a cake tin with a removable sides - coat with butter and add breadcrumbs. The cake tin I use is 24-25 cm in diameter.
- Pour the batter into the mold, sprinkle 50g of chocolate and then the sliced rhubarb.
- Bake in a 200°C oven for about 20 minutes.
- If necessary, garnish with a little grated white chocolate and let the cake cool slightly.
- Serve as is or with a small dollop of whipped cream or ice cream.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3569 kcal | 446.13 kcal | 430 kcal |
| Carbohydrates | 388.69 g | 48.59 g | 46.83 g |
| Fat | 165.83 g | 20.73 g | 19.98 g |
| Protein | 40.26 g | 5.03 g | 4.85 g |
| Sugar | 261.37 g | 32.67 g | 31.49 g |
| Salt | 1.91 g | 0.24 g | 0.23 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Related Recipes
Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
