SERVES 10 ❘ PREP 15 minutes ❘ COOK 50 minutes
125g butter, chopped
120g white chocolate, chopped
1 ¼ cups caster sugar
2⁄3 cup sour cream
1 egg, lightly beaten
2 tsp vanilla extract
¾ cup plain flour
¾ cup self-raising flour
icing sugar, for dusting
cream, to serve (optional)
1 bunch rhubarb, trimmed, washed and cut into 6cm lengths
1 Preheat oven to 160C or 140C fan. Grease and line a 20cm cake pan.
2 Heat butter, chocolate, ¾ cup of caster sugar and sour cream in a saucepan on low, stirring, until melted and smooth. Set aside for 10 mins, to cool.
3 Add egg and 1 tsp of vanilla to chocolate mixture and mix well. Sift flours together into a bowl. Add chocolate mixture, in four batches, stirring with a spatula until smooth after each addition. Fill prepared pan, smoothing the top. Bake for 45 mins, until a skewer comes out clean. Cool in pan.
4 Meanwhile, place rhubarb and remaining sugar and vanilla in a saucepan. Cook on low heat, covered, for 5 mins, until rhubarb is tender. Transfer to a bowl and refrigerate until cold.
5 When ready to serve, place cake on a platter and dust with icing sugar. Spoon over rhubarb and juice and serve in wedges with cream, if using.
Tip: The perfect accompaniment: warmed pouring cream with a dash of brandy.