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Rhubarb and chocolate cake
45 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 590
  • Fat about 39g
  • Carbohydrates about 49g
  • Protein about 10g
This is needed
This is needed for 12 piece
  • 200 g white chocolate, finely chopped
Sponge mixture
  • 250 g half-fat quark
  • 150 g sugar
  • 3 egg
  • 0.25 tsp salt
  • 200 g butter, soft
  • 400 g rhubarb, cut into slices approx. 1 cm wide
  • 300 g white flour
  • 2 tsp baking powder
  • 200 g coconut flakes
To bake
  • 150 g white chocolate (e.g. white chocolate bunny), halved lengthwise, ½ finely chopped
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, set aside.
Sponge mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark and chocolate, mix in the rhubarb. Mix the flour, dessicated coconut and baking powder, stir into the sponge mixture, transfer to the prepared tin.
To bake
Approx. 65 mins. in the lower half of an oven preheated to 180°C, cover the cake with foil after approx. 45 mins. Melt the chopped chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Remove the cake from the oven, spread with the melted chocolate, place half of the bunny on top and bake for a further 2 minutes. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.