Rhubarb Breakfast Cake with White Chocolate Yoghurt Ganache

I am about to write the most pretentious thing I can think of. Are you ready? Are you sure? I just happened to have some white chocolate yoghurt ganache in my fridge. I know. Who am I?

In my defence it was there because I had failed miserably at making some macarons that I had been planning on filling with said ganache, but none the less. I happened to have some white chocolate yoghurt ganache in my fridge. Oy.
I have never been a huge white chocolate fan, unless your buying the really pricey stuff that is way out of my league, it’s just very sweet. Too sweet I think, but the yoghurt really mellows it out and brings in enough acid that makes you want to lick the spoon. It’s sort of like grown-up cream cheese icing.

So with this glorious stuff in my fridge, I made a very simple rhubarb cake, a buttermilk breakfast cake not to sweet with a wonderful crumb and slathered this ganache on top. Just enough to make you want to eat the top first and be a little spiteful of the bites that didn’t get any.

Rhubarb Breakfast Cake with White Chocolate Yoghurt Ganache

1/2 cup Butter

11/2 cup Sugar

1 egg

1 tbsp Vanilla Extract

Zest of 1 lemon

2 cup AP Flour

2 tsp Baking Soda

1 tsp Salt

1/2 cup Buttermilk

3 cup Rhubarb cut into 1 inch pieces

1/2 cup Yoghurt

4 oz White Chocolate

Preheat oven to 350F

Butter and flour a bundt pan or a 9 inch square pan.

Put the rhubarb half a cup of sugar and 1 cup of water into a small pot and simmer it until it is soft, about 10 minutes. Strain out rhubarb. The syrup will make fabulous drinks if you wish.

Meanwhile in a standing mixer fitted with the paddle attachment cream butter and sugar until light and fluffy.

Add in the egg slowly and mix until totally combined. Scrape down the edges of the bowl.

Sift the dry ingredients into a bowl.

Alternate adding the dry and wet ingredients starting and finishing with the dry. When the last batch of dry ingredients has almost been combined add in the rhubarb and gently mix by hand. Do not overmix it or it will get tough.

Pour the batter into prepared pan and bake until an inserted skewer comes out clean, about 30 minutes.

While the cake is in the oven you can make the ganache:

Place the chocolate in a heatproof bowl. Place the bowl over a pot filled with about an inch of simmering water. Melt the chocolate, stir it regularly because white chocolate has a tendancy of burning.

Once the chocolate is fully incorporated add in the yoghurt and stir to combine.

Once the cake is cooled you can pour the ganache on top or spread it on with a spatula. And c’est finis.