Soft and Crispy Chocolate and Rhubarb Cake. Šokolaadi- rabarberikook


sok rabarberikook 1(9)This is one of my favourite cakes.

Amazing combination of sweet and fluffy biscuit and crispy bottom.

Bitterness of chocolate complements sour and sweet rhubarb.

Chocolate Rhubarb Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light rhubarb and chocolate cake

sok rabarberikook 1(5)


    Shortcrust pastry:
  • 4 dl flour
  • 1 dl sugar
  • 150 g cold butter, cut in to small cubes
  • 3 tablespoon cacao
  • 1-2 tablespoon cold water
  • biscuit

  • 4 tablespoon sugar
  • 4 eggs
  • 4 tablespoon flour
  • ca 300 g rhubarb. Peeled and sliced + some sugar

sok rabarberikook 1(7)


  1. Sift the flour and cacao into a large bowl, add the butter and sugar and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
  2. Prepare rhubarb, peel and slice.
  3. Preheat oven. Put dough into greased or baking paper lined oven casserole/ form ( ca 20 cm).
  4. place on top  rhubarb and sprinkle with sugar (and cinnamon)
  5. bake at 200 C for 15-20 minutes, while bottom is crispy and rhubarb is soft
  6. 6. While cake is baking prepare biscuit.  beat sugar and eggs together into a light foam.
  7. Sift flour in to the egg foam carefully stirring
  8. Pour biscuit into a cake. and bake at 180 C for 8-10 minutes while biscuit is yellow-brown  and ready.

Did you make this recipe?

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I appreciate you so much!

sok rabarberikook 1(8)



13 comments on “Soft and Crispy Chocolate and Rhubarb Cake. Šokolaadi- rabarberikook”

  1. With the rhubarb beginning to peak out of it’s mound of earth, this post hit my in box at a perfect time. The recipe looks tremendous and we look forward to making it in a few weeks when the red stalks are ready to eat.


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