Ingredients
Stewed rhubarb
Method
1.Preheat oven to 160°C. Grease a deep 22cm bundt cake pan generously with butter.
2.For the stewed rhubarb, combine the rhubarb, sugar and water in a small saucepan. Bring to the boil. Reduce heat to low and simmer, covered, for 4-5 minutes until tender and pulpy. Drain well and cool.
3.Whisk the sifted combined flours and eggs into the butter mixture. Divide into two bowls. Stir the melted chocolate into 1 bowl. Whisk ½ cup caramel into the remaining bowl.
4.Dollop alternate spoons of chocolate and caramel cake mixtures and stewed rhubarb into pan. Bake for 1¾ hours until cooked when tested.
5.Cool cake for 10 minutes, then turn onto a wire rack to cool.
6.Meanwhile, heat the remaining caramel in a small saucepan. Drizzle over the cake to serve.
Note
- This a really dense, moist cake that will keep well in an airtight container in the fridge for 3-4 days. Return to room temperature to serve. Accompany with cream, if liked.