Of 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 kids love 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.