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Rhubarb Bellini Cake

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Rhubarb Bellini cake

Recipe contributed by Duanne.

The basis of the cake was originally taken from Planet Cake cookbook but was adapted to suit UK ingredients and the flavour was changed quite a bit. I also changed the cooking method to get a better bake’

Adapted from Paris Cutlers’ Planet Cake Book

Rhubarb Bellini cake

Rhubarb Bellini Cake

Recipe contributed by Duanne.The basis of the cake was originally taken from Planet Cake cookbook but was adapted to suit UK ingredients and the flavour was changed quite a bit. I also changed the cooking method to get a better bake’Adapted from Paris Cutlers’ Planet Cake Book
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Course: Dessert
Cuisine: British
Keyword: Rhubarb Bellini cake
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 40 minutes
Servings: 9 slices
Calories: 1440kcal
Author: Lynn Hill


For the Cake

  • 300 g Unsalted Butter Chopped
  • 300 g White Chocolate Chopped
  • 300 g Plain
  • 150 g Self Raising Flour
  • 400 g Caster Sugar
  • 3 Eggs Lightly beaten
  • 1 tsp Champagne Flavouring

For the Rhubarb Jam

  • 500 g Rhubarb cut into 3cm chunks
  • 500 g Caster Sugar
  • 1 Vanilla Pod Havled and seeds scraped
  • 1 tbs Brandy
  • 500 g Caster Sugar
  • 2 tbs Red Vermouth

For the White Chocolate and Champagne Cheesecake Frosting

  • 340 g Bright White Candy Melts
  • 300 g Cream Cheese
  • 0.5 tsp Champagne Concentrate


Method for the Cake

  • Preheat Oven to 180C/350F/Gas4
  • Grease a 9? round tin and line the base and sides with a collar of baking paper that extends 2cm above the top of the tin.
  • Place the Butter and 270ml water and caster sugar into a saucepan over medium heat and stir until the butter has melted and the sugar dissolved.
  • Turn off the heat and add the broken Chocolate and stir until well combined.
  • Sift the flours together in a bowl. Add a pinch of salt and stir together and make a well in the centre.
  • Pour the mixture into the tin and place in the oven. After 10 minutes reduce the temperature to 160C (325F/Gas 3)
  • After a further 20 minutes reduce the temperature to about Gas 2 ½ (155C/315F)
  • Bake for another 1h10min or until a skewer comes out clean although it may be sticky.
  • Leave the cake in the tin until completely cold. While the cake is cooling you can make the ‘Jam’ and frosting.

Method for the Rhubarb Jam

  • Put a small plate in the freezer.
  • Put the rhubarb in a large saucepan with the rest of the ingredients and stir gently until the sugar is dissolved.
  • Bring to the boil and then reduce heat and simmer for about 10 minutes.
  • Remove the Rhubarb once it is just tender and set aside.
  • Bring the syrup to the boil and boil for another 5 minutes or until thick.
  • Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
  • Set aside to cool completely.

Method for the White Chocolate and Champagne Cheesecake Frosting

  • Melt the Candy Melts in a double boiler until just melted, remove from heat and allow to cool to room
  • temperature. Or melt in the microwave in 10 second bursts on high power, stirring after each burst.
  • Beat the cream cheese and champagne concentrate in a standing beater on high for 3 minutes.
  • Turn the speed down to low and slowly add the cooled white chocolate and incorporate well.
  • Scrape down well
  • Turn the speed up to high and beat for 3 minutes.
  • Scrape the sides down well and beat for a further 2 minutes on high.
  • It is now ready to use.

Assemble the Cake

  • Slice the cake into three layers.
  • Brush 2 layers with a little Rhubarb syrup and a little Cream cheese mixture and place small pieces of rhubarb over the surface.
  • Place these 2 layers on top of each other and then place the third layer on top and coat the entire surface with the remaining cream cheese mix.
  • Place in the refrigerator to set.
  • The cake can be decorated with sticks of the remaining rhubarb with a little syrup drizzled on top.
  • I sprinkled over some cornflower petals as I had grown some but any organic edible flowers can be used as well although that is entirely optional.


Calories: 1440kcal | Carbohydrates: 227g | Protein: 12g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 170mg | Sodium: 183mg | Potassium: 382mg | Fiber: 2g | Sugar: 187g | Vitamin A: 1425IU | Vitamin C: 4.6mg | Calcium: 170mg | Iron: 2.4mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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