Rhubarb Crumble Chocolate Cake

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)


Have you been enjoying rhubarb season?


Tuesday at Two (May 14th)

After a very cool spell, with lots of rain, the garden is looking lush and healthy. Two iris flowers have opened, but the big red peony buds still haven’t braved the cold nights and unfurled. Maybe it will warm up enough for them in the next few days…


The Ice Saints (days in the middle of May when we very often get a cold snap) are nearly over – the last one, Cold Sophie, is tomorrow night. I can sow my last seeds soon!


Fairies’ Corner

There are fairies in my garden…


And when nobody is looking, they occasionally kiss the flowers, especially daisies or cowslips. And this…


turns to this…


What do you mean, you don’t believe in fairies?



“Beneath the sun I dance and play, in April and in merry May”

(from The Song of the Cowslip Fairy by Cicely Mary Barker)


Eye Catcher

That’s the name of this Viridiflora tulip: “Eye Catcher” – and it certainly is! It’s definitely one of my favourites at the moment, as it stands tall…


… and glows even when the sun goes behind a cloud.


The raspberry ripple looking tulips on the left are Estella Rijnveld’, a parrot tulip. Here’s a closer look…

Estella Tulip

Mmm, looks good enough to eat!

Another pretty one flowering at the moment is this pinky red one – I haven’t adjusted the colours at all, it really is that vivid!


What’s providing colour in your garden right now?

Rhubarbanana Bread

Recently I was wondering if bananas would go with rhubarb… surely they would add sweetness and take away some of the sharp edge of the rhubarb? Well, only a day or so later Christina (from My Hesperides Garden ) commented on my post Dreaming of Crumble and suggested adding banana. Thanks Christina!

Well the crumble hasn’t evolved yet, but my banana bread has been adapted! Try this – it’s really tasty! 😉

Rhubarbanana Bread


  • 150g (1 cup) plain flour
  • 75g (¾ cup) ground almonds
  • 75g (1/3 cup) brown sugar
  • 75g (1/3 cup) white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup roughly mashed ripe banana, (2 large or 3 small bananas)
  • 75g (1/3 cup) butter, room temperature (75g)
  • 2 tbsps milk
  • 2 eggs
  • 1 small banana cut into bite sized chunks
  • 2 sticks young rhubarb, sliced (about 100g-125g or 1 heaped cup)

Preheat oven to 190°C and grease and flour a loaf tin or similar baking tin (I used a 500g/1 lb tin and had enough for a few cupcakes too).

Sieve flour, salt, ground almonds, sugar, baking powder, and baking soda together. Mash bananas and butter together, and mix in milk and eggs.  Combine with the flour mixture.  Fold in the banana chunks and rhubarb slices and pour into cake tin.

Bake for 30-35 minutes, or until set.  Cool a little before removing from the tin.


Good served warm (with cream!)


And it stays nice and moist for a couple of days. (Probably longer, but we ate it too quickly! 😉 )


(Another rhubarb cake recipe coming soon!)

How do you like your rhubarb?