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

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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)

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Have you been enjoying rhubarb season?

😀