Ingredients Jump to Instructions ↓

  1. 1/2 pound rhubarb, cut into 1/2-in. slices (2 cups)

  2. 1/2 cup plus 3 tbsp. granulated sugar

  3. 3 ounces good-quality white chocolate such as Callebaut, chopped

  4. 1/3 cup unsalted butter, at room temperature

  5. 2 large egg whites, at room temperature

  6. 3/4 teaspoon vanilla extract

  7. 1 1/3 cups cake flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 1/2 cup milk

  11. 1 cup whipping cream

  12. 1 rosemary sprig (5 in.)

  13. 1 cup granulated sugar

  14. 1/2 teaspoon lemon juice

  15. 1/2 cup packed light brown sugar

  16. 1/2 pound rhubarb, split lengthwise and cut into 2-in. pieces

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Make cake: Butter a 9-in. round pan or 8 (1-cup) ramekins and line with parchment paper or waxed paper cut to fit. Butter the paper. In a bowl, toss rhubarb with 3 tbsp. granulated sugar. Spoon evenly into pan or ramekins; if using ramekins, set on a rimmed baking sheet.

  2. Melt chocolate in a small metal bowl over a pan of barely simmering water, whisking until smooth, 2 to 4 minutes. Let cool.

  3. Beat butter and 1/2 cup granulated sugar in a bowl with a mixer until fluffy. Add egg whites and vanilla and beat until well blended. Combine flour, baking powder, and salt in another bowl. Beat flour mixture into egg mixture half at a time, alternating with milk, until smooth. Stir in chocolate.

  4. Spread batter evenly over rhubarb. Bake cake until golden brown and a toothpick inserted in center comes out almost clean, 28 to 35 minutes. Let cool in pan or ramekins about 30 minutes.

  5. Make sauce: Heat cream and rosemary in a small saucepan over medium heat until bubbles form at edge of pan, stirring occasionally, 3 to 5 minutes. Remove from heat and discard rosemary.

  6. Stir granulated sugar with lemon juice and 2 tbsp. water in a 12-in. frying pan. Cook over medium-high heat, occasionally picking up pan and swirling mixture around sides to wash down sugar crystals, until deep golden, 5 to 6 minutes. Immediately remove pan from heat, add cream (it will bubble up), and whisk until smooth. Scrape sauce into a serving bowl.

  7. Make compote: In a small saucepan over medium heat, bring brown sugar, 1/3 cup water, and the rhubarb to a boil, stirring occasionally. Reduce heat and simmer until rhubarb is tender, 4 to 5 minutes.

  8. Loosen cake from sides of pan or ramekins with a small metal spatula. Invert pan onto a platter (or invert ramekins onto dessert plates) and remove paper. For cake on platter, cut into wedges and transfer to plates. Using a slotted spoon, spoon compote and some syrup on cake. Spoon some sauce next to cake and serve the rest on the side. Serve with chamomile ice cream.

  9. Note: Nutritional analysis is per serving.


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