White Chip Rhubarb Cake

White Chocolate Rhubarb Cake

Yield: 12 servings
  • Prep Time: 25 minutes
  • Bake Time: 35 minutes
  • Cooling Time: 30
  • Total Time: 1 hour, 30 minutes


For the cake

  • 1 (9-ounce) bag Bake Believe® White Chocolate Chips
  • 1/2 cup butter
  • 1/2 cup heavy cream, slightly warmed
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 cups almond flour
  • 3/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 1/2 cups trimmed rhubarb, cut into 1/8-inch slices

For the whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon Swerve confectioners sugar replacement
  • 1 teaspoon vanilla extract


For the cake:

  1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and set aside.
  2. Melt white chocolate chips and butter together using a double boiler or in the microwave, stirring every 15 seconds until combined and smooth. Add heavy cream, eggs and vanilla and beat by hand until thick and smooth, about 1 to 2 minutes.
  3. Mix together almond flour, coconut flour and baking powder. Pour the dry ingredients into the wet ingredients and stir until a thick batter has formed. Stir in rhubarb.
  4. Pour batter into prepared cake pan and use a spatula to smooth the surface. Bake for 35 to 40 minutes or until set in the center. If cake browns too quickly, cover with aluminum foil. Let cake cool completely before serving.

For the whipped cream:

  1. Combine heavy cream, sugar alternative and vanilla. Using an electric mixer, beat or whip on medium-high speed until stiff peaks have formed. Dollop onto cake just before serving and enjoy!