Macadamia White Chocolate Rhubarb Cake

It's spring. Finally!

For weeks now I have been foraging for rhubarb unsuccessfully when finally this week I was rewarded for my patience. Rhubarb, for me, has always been something like a herald of spring. Its sourish fresh taste can sometimes be so strong, it makes your lips pucker. 

I personally prefer to combine it with something sweet, in this case, white chocolate - yum. The macadamia nuts serve as a neutralizing agent and also add a bit of crunchiness to this otherwise very moist cake. In addition I threw in a bit of cardamom and cinnamon to give it a more distinct aromatic flavour. 


  • 200 g + 50 g white spelt flour (type 630)
  • 2 tsp baking powder
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 25 g coconut blossom sugar (or brown sugar)
  • 50 g coconut blossom syrup (or agave/maple syrup)
  • 75 g + 25 g butter
  • 2 eggs
  • 170 g greek yoghurt
  • 400 g rhubarb
  • 75 g macadamia nuts, unsalted
  • 70 g white chocolate, coarsely chopped


  1. Preheat the oven to 180°C. Line a 26cm diameter cake tin with baking paper. 
  2. Sift the 200g of flour with the baking powder and add the spices. 
  3. Add the coconut blossom syrup to the flour mix. Coarsely rub in the 75 g butter. 
  4. Mix up the yoghurt with the eggs. Combine with the flour mix. Don't overbeat, the batter can be slightly lumpy. Add about 2/3 of the white chocolate to the batter. 
  5. Peel and cut the rhubarb roughly into 2 cm chunks. 
  6. Now pour your batter into your cake tin and evenly spread with the rhubarb.
  7. Rub the remaining 50 g flour, 25 g butter and 25 g coconut blossom sugar into crumbles. 
  8. Top your cake with the crumbles, macadamia nuts and remaining white chocolate. 
  9. Bake for 45 - 50 minutes. If the top gets to brown, cover loosely with aluminum foil.