Delicious White Chocolate Kladdkaka with Rhubarb

Embrace the abundance of rhubarb season with this delightful fusion of flavors! Inspired by the prolific growth of rhubarb in my garden, I decided to experiment with a twist on the classic Swedish "kladdkaka" by adding the tartness of rhubarb. The result? A decadent white chocolate kladdkaka that perfectly balances the sweetness of white chocolate with the tangy notes of rhubarb-a match made in dessert heaven!
This cake, with its rich texture, is ideal for pairing with a cup of coffee during your afternoon 'fika' or as a sweet treat any time of day. While this kladdkaka may have a slightly firmer consistency compared to traditional versions, you can adjust the baking time to achieve your desired level of gooeyness. I found that thinly slicing the rhubarb (about 0.5 cm thick) ensured it cooked perfectly without overpowering the cake.
Feel free to experiment with the amount of rhubarb to suit your taste preferences. I weighed the rhubarb after trimming and found that the specified amount worked beautifully in this recipe, but you can always add more for an extra burst of flavor.
Join me as I share this delightful recipe, showcasing the versatility of rhubarb and the irresistible allure of white chocolate in a beloved Swedish dessert classic.
Full recipe and instructions:
foodbydrygast.com/en/recipe/w...
foodbydrygast.com/sv/recipe/w... (SWE version)
Ingredients:
Batter
100 g Butter 80% fat
100 g Chocolate White
180 g (2 dl) Sugar
120 g (2 pcs) Egg
150 g (2.5 dl) All-purpose Flour
Other
10 g Butter 80% fat
20 g Breadcrumbs
50 g Chocolate White
100 g Rhubarb