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)

Ingredients

    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)

Directions

  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.
  6. Sift flour in to the egg foam carefully stirring
  7. Pour biscuit into a cake. and bake at 180 C for 8-10 minutes while biscuit is yellow-brown  and ready.

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I appreciate you so much!

sok rabarberikook 1(8)

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23 thoughts on “Soft and Crispy Chocolate and Rhubarb Cake. Šokolaadi- rabarberikook”

  5. 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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  8. I was also drawn to the chocolate rhubarb combination.
    Made this tonight. Tempted to call the biscuit part a custard, yet as there is no dairy that really doesn’t fit. I think when I repeat I would make the biscuit part immediately before pouring on to the pre-baked portion. My batter seemed to have lost some of its fluff and took about twice as long as 8-10 minutes to solidify. I also added a bit of sea salt to layers 1 and 3.
    Trying it about 15 minutes out of the oven I am inspired by the flavors to try to get it right. Would the first part be better a bit longer or at a slightly higher temp? Say 425F or for 30 minutes or both? I also wonder if the shortbread layer should be a bit thinner.

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      1. Oh yes. Cooled it and then put it in the fridge overnight. Yum. The chocolate bottom was almost like fudge when chilled. I need more practice. Thank you.

        Liked by 1 person

      3. Dear Ruta,
        Made the cake again and although it is still not as beautiful as yours I think am beginning to get there.
        After re-reading the recipe and looking at the picture and thinking to myself this is like sponge cake, I whipped the eggs and sugar until they began to form waves and a bit longer, and then folded in the flour.
        Then I googled sponge cake and found a site where they called it biskvit and it all came together.
        Wiki to the rescue: https://en.wikipedia.org/wiki/Biscuit
        The rest is oven differences.
        Love the blog.
        Sarah

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      4. 🙂 yes. This is the most interesting and the most complecated part of bligging. Different cultures, languages and understandings. In Estonia we use word “biskviit” to describe sponge cake. And it is seems to me right word to use it in English as well 🙂 🙂

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