Rhubarb Cake with White Chocolate

This rhubarb cake is the perfect cake to get started making French entremet/layer cakes with cake base, mousse and ganache!

The recipe is easy to follow and you can also use my step-by-step tutorial here as a guide when you're baking.

This cake is super fresh with the rhubarb, while perfectly balanced with the white chocolate. A fresh Spring/Summer cake for rhubarb lovers!

Happy baking <3

Amount: 8-10 people

The recipe contains affiliate links.

Watch the full step-by-step tutorial of the cake on my YouTube here.

Ingredients:

Day 1:

Blondie with Rhubarb:

• 60 g caster sugar

• 65 g butter

• 65 g white chocolate

• 45 g all-purpose flour

• 1 egg

• 35 g white chocolate, roughly chopped

• 35 g almonds, roughly chopped

• 35 g rhubarb, fresh/frozen

• a pinch of salt

Day 1: 

Rhubarb Ganache:

• 170 g white chocolate

• 55 ml rhubarb puree / from approx. 150 g fresh/frozen rhubarb

• 30 ml heavy cream

Day 2: 

Rhubarb Mousse:

• 3 gelatin sheets (bloom value 240)

• 260 g rhubarb (fresh or frozen)

• 120 g caster sugar

• 1 tsp vanilla paste / 1 vanilla bean

• 2 tbsp lemon juice

• 300 ml heavy cream

Day 3:

Decoration:

• 160 g white chocolate

• Pink/peach food colouring powder

• Flowers

• A little glucose syrup

Instructions:

Blondie with Rhubarb:

1. Melt butter and put it aside

2. Melt 65 g white chocolate and put it aside

3. Whisk sugar, flour, egg and salt in a bowl to a light and airy consistency

4. Mix in melted butter and melted chocolate

5. Add 35 g chopped white chocolate and 35 g chopped almonds

6. Pour the dough in a 16 cm diameter pastry ring / springform pan

7. Place the rhubarb in the dough

8. Bake the cake for approx. 16-20 min. at 180°C / 356°F until it is set and golden

9. Place the cooled cake in a clean 16 cm pastry ring lined with acetate baking sheet and parchment paper at the bottom

Rhubarb Ganache:

1. Melt the white chocolate and pour it in a bowl

2. Cook the rhubarb until tender and strain the rhubarb to get 55 ml rhubarb puree

3. Heat rhubarb puree and heavy cream almost to the boiling point

4. Pour the mixture over the chocolate while stirring in the middle with a rubber spatula until the ganache becomes glossy

5. Pour the ganache in a plastic pitcher and hand blend

6. Spread the ganache on top of the cake

7. Freeze the cake overnight

Rhubarb Mousse:

1. Soak gelatin in cold water for 5-10 min

2. Cook rhubarb, sugar, vanilla beans and lemon juice in a pot until the rhubarb is fully cooked and tender

3. Take the pot off the heat and strain the mixture. Make sure to extract as much rhubarb puree as possible

4. Whisk the soaked gelatin in the pureee

5. Let the puree cool to room temperature/lukewarm

6. Whip the heavy cream to a lightly whipped foam / until it forms soft peaks and fold into the puree which has been cooled to lukewarm (if it is too hot, the cream may separate)

7. Pour the mousse into a silicone mold of 18 cm in diameter (I've used a Silikomart TOR mold)

8. Take a frozen insert/cake out of the freezer and put it into the rhubarb mousse with the insert/cake facing downwards

9. Put the cake in the freezer overnight so it can set completely

10. The next day: Remove the cake from the mold and let i thaw in the fridge for 3-6 hours

Decoration:

You can here see how you can learn to make chocolate ribbon and chocolate rings:

1. Place the chocolate ribbon around the cake

2. Place 3 chocolate rings on top of the cake

3. Decorate with different flowers fastened with a little glucose syrup