Rhubarb, Pecan and Chocolate Slices
By OcadoLife
Published on 26 January 2022
Sharp rhubarb makes a great
contrast with rich chocolate and crunchy nuts in these easy Rhubarb, Pecan and
Chocolate Slices by Rukmini Iyer, known for her cookbook series, The
Roasting Tin. The chocolate, olive oil and sugar are melted together at the
beginning, to give the sponge a lovely texture – and it serves a ton of people!Time and servings
1 hr 20 minsTotal time
10Servings
10 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 60 g of caster sugar
- 150 g of dark soft brown sugar
- 100 g of 70% dark chocolate, roughly broken
- 100 ml of olive oil
- 200 g of self-raising flour
- 25 g of cocoa powder
- 1 tsp of baking powder
- 150 ml of semi-skimmed milk
- 1 medium egg, lightly beaten
- 100 g of natural yoghurt
- 100 g of pecans, roughly chopped
- 100 g of white chocolate chips or chunks
- 400 g of rhubarb (ideally bright pink forced rhubarb), cut into 2-3cm pieces
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5 and line a baking tin that’s roughly 20 x 26cm with baking paper. In a separate, medium-sized roasting tin, combine the rhubarb with the caster sugar and cook in the oven for 15 mins, until just softening – but not mushy.Step 2
Remove the rhubarb from the oven, lower the temperature to 180°C/160°C fan/gas 4, and set the rhubarb aside.Step 3
Tip the dark soft brown sugar, the dark chocolate and olive oil into a saucepan and stir over a medium-low heat for 3-4 mins until melted together. Remove from the heat and set aside for 5 mins, to cool. In a separate bowl, mix together the flour, cocoa powder and baking powder.Step 4
Use a balloon whisk to whisk the milk into the cooled dark chocolate mixture, then whisk in the beaten egg and yoghurt. Next fold through the flour and cocoa powder mixture, along with half the pecans and half the white chocolate chips or chunks.Step 5
Spoon the batter into the lined tin, scatter the rhubarb on top, then the remaining pecans and white chocolate. Transfer to the oven to bake for 45-50 mins – cover loosely with foil after 30 mins – until well risen and set, with no wobble.Step 6
Remove from the oven and leave to cool in the tin until you’re ready to cut into your preferred shape and serve – enjoy warm or at room temperature. Keep leftovers in an airtight container in the fridge for 2-3 days.