White kladdkaka with rhubarb
Summery kladdkaka with white chocolate and rhubarb
- Servings8 Portions
- AllergensEggs, Milk, Wheat
- Cook Time45 min
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.
|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 approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- 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.