Rhubarb and Chocolate Cake

RHUBARB AND CHOCOLATE CAKE

I was asked to bring a dessert to a lunch so threw this together because I had a huge supply of rhubarb in the garden. I popped online and went to one of my favourite sites and discovered a wonderful brownie recipe (see picture below) on The Endless Meal. They looked so lovely but I wanted a cake so this is my variation on a great start.

This is such a yummy combination.

The chocolate cake recipe is a really basic, simple make and the rest I put in because I love the flavor combination of rhubarb, almonds, chocolate and cinnamon. This cake can be made in a square tin for easy cutting or an 8 inch spring form tin.

 

 The Basic Chocolate Cake Recipe

1. Heat the oven to 350 F or (180 C)

2. 250g (4 ozs)each butter and 250g (4 ozs) brown sugar in an electric mixer and cream till fluffy.

3. Add 2 beaten eggs, slowly.

4. Now add the 2 cups (8 ozs) Self Raising flour with a pinch of salt and 2 Tbs cocoa.Take care to add these slowly while the mixer is on medium because the flour will poof out in clouds otherwise.

5. Add the 1tsp Vanillla to ½ cup of milk.

6. Drained cooked rhubarb (see below) and ¼ cup slivered almonds.

7. Add a ½ tsp cinnamon powder.

8. Then stir in  ½ cup chocolate melts ( buddies) or a few more if you like it gooey and stir to combine.

Pour into a spring form cake pan or square tin (you choose) lined with baking paper.

Bake for about 40-45 minutes.

 

STEP 2 The Rhubarb

Wash 6-8 sticks of fresh rhubarb and chop. Put into a saucepan with 2 Tsp brown sugar and the juice of 1 lemon. Microwave for 5 minutes or until cooked and broken up. Drain off the juice and let it cool. Reserving the juice as you can reduce this to make a fabulous sauce to pour over each slice before serving.

STEP 3 Serving

Lavishly sprinkle with icing sugar and serve each slice with whipped double cream and the drizzle of rhubarb juice.

This is such a moist cake which will go down a treat. Hopefully you have some left for the next day. Delicious! I have to confess that I was in such a hurry I forgot to photograph my cake but it did look very much like the picture below from The Endless Meal. (See above and please visit) 

MY VARIATIONS

You could use 4 cooked diced apples or 1½ cups of frozen berries (cooked and cooled) if you like. It is just as yummy and moist.