Benjamina Ebuehi's rhubarb, ginger & white chocolate cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s rhubarb ginger & white chocolate cake recipe By Benjamina Ebuehi - March 27, 2022 A wonderfully soft afternoon tea cake, warm with ginger and chunks of white chocolate snuggled around all the rhubarb. It can also double up as a pudding if served slightly warm with custard. Laura Edwards Serves 6–9 200g unsalted butter, softened, plus extra for greasing 150g fresh rhubarb 180g light brown sugar 3 eggs 225g plain flour 2 tsp ground ginger 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/4 tsp salt 80g sour cream, at room temperature 75g white chocolate, roughly chopped Preheat the oven to 180C/160C fan/gas 4. Grease and line a 20cm square cake pan, leaving an overhang of baking paper to help you lift the cake out later. Wash and trim the ends of the rhubarb. Chop into 2cm chunks and set aside. Cream the butter and sugar together using a stand mixer or electric whisk for 4–5 minutes until very light and fluffy. Scrape down the sides of the bowl every so often. Add the eggs, one at a time, and beat for a minute after each addition. In a separate bowl, mix together the flour, ginger, baking powder, bicarbonate of soda and salt. Pour half this mixture into the batter and stir until just combined. Mix in the sour cream followed by the rest of the flour mixture. Stir in the chopped white chocolate. Pour the batter into the prepared pan, smoothing the top, and arrange the rhubarb on top of the batter. Bake for 50–55 minutes until a skewer inserted into the middle of the cake comes out clean. If the cake looks as though it’s getting too dark before it’s cooked, cover it loosely with a sheet of foil and continue to bake. Leave to cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing up. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved