16 | May | 2013 | Words and Herbs

I found the recipe for this cake on the UK Lindt website – I find Lindt chocolate unbeatable, especially for baking, although Milka comes a close second. And this rhubarb chocolate combination is fabulous! The cake alone is a perfectly moist chocolate cake recipe which I will certainly use again for other cakes. The rhubarb and crumble topping adds some zing!

Rhubarb Crumble Chocolate Cake

Here’s the original recipe, Lindt’s Rhubarb Chocolate Crumble Cake …. and here is mine, slightly adapted:

For the Crumble:

50g (2 oz) cold butter, 100g (4 oz) flour, 50g (2 oz)sugar

Rub the butter into the flour and sugar until nice and crumbly

For the Cake:

Beat these ingredients together with a whisk/electric whisk.

2 eggs
200ml (4/5 cup) milk
100ml (2/5 cup) sunflower oil
75g (3 oz) icing (powdered) sugar
seeds of one vanilla pod
100g (4 oz) melted dark chocolate (melt in a bain-marie)
a pinch of salt

Sift the next 3 ingredients and gently fold into the batter with a large metal spoon.

200g (8 oz) flour
1 tsp baking powder
1 tbsp cocoa powder

Pour into a 20 x 20cm (8×8 inch) pan lined with greaseproof paper.

Press 200g (8 oz) chopped rhubarb onto top of cake.

Sprinkle the crumble on top. Bake for 35-40 minutes at 180°C (350°F). (If making cupcakes, as the Lindt website shows, the baking time will only be about 20-25 mins)