Real Men Sow

Allotment Cakes for the Weekend #7 Waitrose Rhubarb, Macadamia and White Chocolate Cake

rhubarbcakeOf all the rhubarb cakes I’ve made for Allotment Cakes for the Weekend, this Waitrose rhubarb, macadamia and white chocolate one smells the best – not necessarily when it comes out of the oven, but once you’ve cut a few slices and you lift the lid off the cake tin for another one.

With the pink strands of rhubarb and sparkly, crumbly top texture, the cake looks very presentable too , so makes a great cake for impressing the friend who has just popped in for a cup of tea.

The rhubarb goes straight into the mix without sugaring first, so the cake is tarter than the other recipes, but that’s not necessarily a bad thing. I like my jam sharper, so why not my cakes.

The crunchy crumble on top is a lovely addition which adds interest to the cake (although it did make me half wish I was eating pure rhubarb crumble and custard haha), but next time I’d consider leaving the chocolate until last and drizzling over the top as the chunks do get lost to the taste.

I’d also consider adding some orange zest to the base, like the Good Food Rhubarb and Orange recipe. I couldn’t find macadamia nuts, but walnuts worked just as well.

The recipe is quick and simple, so would be great to make if time was tight and you wanted something a little wow factor, but more than anything, this cake is fun. It’d be a really good choice to make with children. Tossing the rhubarb chunks straight into the mix is carefree, and all kidslove a crumbly topping, right (well, so do most adults for that matter!)?

The Waitrose recipe recommends serving warm, but I’d disagree with that, and say the base is much firmer and spongier to the day after.


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  1. CaroMay 26, 2013 at 1:20 pmReply

    Hi Jono! Thanks for this recipe – I’m looking for something with a food growing connection for the Cake Sunday Chelsea Fringe event next weekend. I’m thinking that tossing some Sweet Cicely in with the rhubarb might sweeten it slightly? It’s supposed to sweeten when stewing rhubarb so might work. I’ll let you know!

  2. Jono

    JonoMay 27, 2013 at 6:29 amReplyAuthor

    Hey Caro. I’d actually recommend this one: Let me know if you’d like the recipe!

    • CaroMay 27, 2013 at 2:18 pmReply

      Thanks Jono, Second one sounds very good but needs to be more finger friendly (i.e. not eaten with a spoon). But I will be trying that one at home, served with creme fraiche, yum!

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meIn 2007, I took on a redundant allotment plot with my gardening-mad mum Jan. As all good mums do, she went along with it, but I don’t think she held out much hope. However, over a decade later, and she now lets me do stuff without watching over my shoulder, so I must be doing something right. [ read more ]

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