Butter cake delight: Rhubarb, apples, and chocolate recipe

What cake to bake for a May gathering? For me, the choice is obvious—with rhubarb. I love its taste, but my guests don't necessarily. So, I decided to compromise. I didn't stop using rhubarb but added ingredients that softened its sour flavor. The result was fantastic!

The season for desserts with rhubarb starts in spring and lasts all summer. Its sweet-tart flavor is perfect for warm days. Moreover, it goes well with any cake, even cheesecakes. However, not everyone is convinced by this vegetable.

Rhubarb is a healthy addition to baked goods. During baking, valuable polyphenols are formed, which have anti-cancer properties. It is also a rich fiber and vitamin C source, positively affecting intestinal peristalsis. Rhubarb contains many vitamins, especially A and E, as well as potassium and magnesium. One can list the benefits of rhubarb for a long time, but if someone doesn't like its taste, nothing will persuade them unless we cleverly combine rhubarb with the cake.

Rhubarb pairs great with sweet fruits like strawberries or raspberries. Wild rose jam is also an exciting addition to rhubarb. However, I tried apples and dark chocolate for the first time this time. Pieces of apples made the cake even moister, and the chocolate provided a bit of dryness and pleasant bitterness. With these additions, the sour note of the rhubarb was less noticeable. Even those against rhubarb in baked goods were satisfied. The flavors were perfectly balanced.

Ingredients:

• 4.2 oz soft butter
• 2 eggs
• 9.2 oz wheat flour
• 2.8 oz sour cream (18%)
• 4.2 oz powdered sugar, plus optionally more for serving
• 1 pack of vanilla sugar or natural vanilla
• 1 tsp baking powder
• ½ tsp baking soda
• 1 apple
• 7 oz rhubarb
• 3.5 oz dark chocolate

Preparation:

1. Peel the apple, remove the seed core, and cut it into small cubes. Cut the rhubarb into pieces about 0.8 inches. Finely chop the chocolate.
2. Mix flour with baking powder and baking soda. Beat the butter with powdered sugar and vanilla sugar until fluffy. While mixing, add the eggs, then the sour cream. Do not mix for too long; just until the ingredients combine.
3. Sift the flour with baking powder and soda into the mixture and mix. Add the prepared apples, rhubarb, and chocolate.
4. Put the batter into a greased form. Bake for about 45-55 minutes at 350°F.
5. When the cake cools down, you can sprinkle it with powdered sugar.