British rhubarb, macadamia and white chocolate cake

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes 55 minutes

Makes: 12 slices


250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
100g butter
125g golden caster sugar
2 medium essential Waitrose Free Range Eggs
150g natural yogurt
400g essential Waitrose Rhubarb, cut into 2cm lengths
50g macadamia nuts, roughly chopped
50g Cooks’ Ingredients White Chocolate Chunks


1. Preheat the oven to 180ºC, gas mark 4. Sift 200g of the flour with the baking powder, bicarbonate of soda and the cinnamon into a large mixing bowl. Rub in 75g of the butter until the mixture looks like coarse breadcrumbs and stir in 100g of the sugar. Beat the eggs with the yogurt then beat into the dry ingredients to make a soft mixture.

2. Spoon the cake mixture into a buttered and base-lined baking tin, about 28x18x4cm, and smooth the surface. Top with the rhubarb. Rub the remaining butter and flour together and stir in the rest of the sugar. Add the chopped macadamia nuts and the white chocolate chunks. Scatter over the rhubarb.