White kladdkaka with rhubarb

DrygastDrygast, 2022-07-16

Summery kladdkaka with white chocolate and rhubarb


  • Servings8 Portions
  • AllergensEggs, Milk, Wheat


  • Cook Time45 min

While the rhubarb grows like weeds, it is important to take the opportunity to use it! I recently got a whole bag stuffed with rhubarb and of course I have to try a recipe that combines the Swedish classic "kladdkaka" with rhubarb. This is a white kladdkaka which contains a lot of sweet white chocolate that will be a lovely contrast to the somewhat sour rhubarb. Perfect for coffee and "fika"!

This cake may be a little firm compared to other types of kladdkaka, but it is of course possible to reduce the time in the oven to make it stickier. I was a little worried that the rhubarb would not be cooked enough, but by cutting it into thinner pieces (about 0.5 cm) it actually became perfect. I can also imagine increasing the amount of rhubarb a bit, although I thought it was excellent with the amount I specified in the recipe. It's a bit difficult to say exactly how much rhubarb to use in volume, so I simply weighed what I got out of a rhubarb stalk of medium size after I trimmed away what could not be eaten.

I found the original recipe in the Swedish supermarket COOP's member magazine "MER SMAK", # 3 2022 and it's written by Sara Begner. I have made a small change in using less white chocolate as I thought it would be a little sweet otherwise.

I chose to decorate with about 20 grams of white chocolate, but that can of course be completely ruled out - there is enough white chocolate in the cake anyway.

The cake was really good for "fika" with a cup of coffee and does not need to be supplemented with anything else, but if you were to serve it as a dessert, a dollop of whipped cream or ice cream would have been a good fit.



Nutrition Facts*

 TotalServing100 g
Energy3569 kcal446.13 kcal430 kcal
Carbohydrates388.69 g48.59 g46.83 g
Fat165.83 g20.73 g19.98 g
Protein40.26 g5.03 g4.85 g
Sugar261.37 g32.67 g31.49 g
Salt1.91 g0.24 g0.23 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Preheat the oven to 200°C.
  2. Melt the butter on low heat in a saucepan.
  3. Turn off the heat (remove the pan from the plate if necessary), add the chocolate (chopped or small buttons) and stir until the chocolate melts.
  4. Add sugar, then the eggs and stir.
  5. Add the flour and stir until it becomes a sticky batter.
  1. Cut the rhubarb into smaller pieces. I aim for about 0.5 cm thick slices.
  2. In a cake tin with a removable sides - coat with butter and add breadcrumbs. The cake tin I use is 24-25 cm in diameter.
  3. Pour the batter into the mold, sprinkle 50g of chocolate and then the sliced rhubarb.
  4. Bake in a 200°C oven for about 20 minutes.
  5. If necessary, garnish with a little grated white chocolate and let the cake cool slightly.
  6. Serve as is or with a small dollop of whipped cream or ice cream.