Rhubarb, Ginger & White Chocolate Cake - Cuisine Magazine - From New Zealand to the World

Name: Rhubarb, Ginger & White Chocolate Cake - Cuisine Magazine - From New Zealand to the World
Ingredients: 150g (5½oz) fresh rhubarb; 200g (7oz/¾ cup plus 2 tablespoons) unsalted butter, softened, plus extra for greasing; 180g (6¼oz/scant 1 cup) light brown sugar; 3 eggs; 225g (8oz/1¾ cups) plain (all-purpose) flour; 2 teaspoons ground ginger; 1½ teaspoons baking powder; ½ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon salt; 80g (2¾oz/generous ⅓ cup) sour cream, at room temperature; 75g (2½oz) white chocolate, roughly chopped

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I can’t be the only one who often forgets rhubarb is a vegetable. When in season during winter in the UK, the bright-pink stalks of forced rhubarb have me like

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Ingredients

150g (5½oz) fresh rhubarb
200g (7oz/¾ cup plus 2 tablespoons) unsalted butter, softened, plus extra for greasing
180g (6¼oz/scant 1 cup) light brown sugar
3 eggs
225g (8oz/1¾ cups) plain (all-purpose) flour
2 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
80g (2¾oz/generous ⅓ cup) sour cream, at room temperature
75g (2½oz) white chocolate, roughly chopped