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Rhubarb chocolate chip cake
A moist chocolate cake with a surprisingly fruity flavour
Out of season try other seasonal fruit, e.g. cranberries or pears
(makes 1 baking pan 23 x 13 cm / 9 x 5 inches or 1 spring form pan 20 cm / 8 inch diameter)
Preparation: 10 – 15 minutes
Baking: 60 minutes (180° C / 360° F)
2/3 pound Rhubarb (approx 1 ½ cups), peeled and cut into ½ inch chunks
½ cup Butter or Margarine, softened
1 cup sugar
½ cup g chocolate chips
1 cup all purpose flour
½ packet baking powder (2 teaspoons)
1 packet Vanilla sugar (or 1 teaspoon Vanilla essence)
Wash and peel rhubarb and cut into chunks, set aside. Cream together butter, sugar, vanilla and eggs until light and creamy. Add sifted flour and baking powder and mix well. Add rhubarb chunks and chocolate chips and blend into mixture. Pour into greased baking pan and bake at 180° C / 360° F for 60 minutes until golden brown.
Other rhubarb recipes by Novascotiamiss
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An unusual but highly addictive cake recipe for every season. It is equally good with rhubarb, apricots, plums, prunes blackberries, gooseberries, cranberries and anything else with a slightly sour taste.