Chocolate Rhubarb Cake Recipe

| Best Chocolate Rhubarb Cake Recipe | 

Wondering what to do with all that rhubarb? Why not try making a rhubarb simple syrup? This syrup is perfect to top off a yogurt parfait, add to sparkling water or do what we did, use it in a cake!

Here is a great recipe for those who do not like the strong rhubarb taste but are looking to use fruit for extra moistness.

We experimented a little bit and came up with a vegan recipe that has very subtle hints of rhubarb, but more intense flavours can be had if some Rhubarb Simple Syrup is drizzled over it.

 

Double Chocolate Rhubarb Cake Recipe

Ingredients
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2/3 cup rhubarb pulp left over from simple syrup recipe
• ⅓ cup water
• 1 tsp white vinegar
• 2 tbsp vegetable oil
• 1¼ cups all-purpose flour
• ¼ cup unsweetened baking cocoa
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup milk chocolate chips

Instructions
1. Preheat oven to 350 degrees.
2. Spray 8×8 baking dish with non-stick cooking spray.
3. Stir in sugars, rhubarb pulp, water, oil, and vinegar until thoroughly combined.
4. Stir in flour, cocoa, baking soda and salt just until combined.
5. Fold in ⅓ cup of chocolate chips.
6. Pour batter into prepared dish.
7. Bake for 33-35 minutes or until toothpick inserted into cake comes out clean.
8. Let cool and slice.
9. Before serving, puncture the top with a fork and pour the Rhubarb Simple Syrup over top of the cake.

 

Rhubarb Simple Syrup

Ingredients
• 4 cups Rhubarb
• 1 cup Sugar
• 1 Cup Water
• 1 tsp vanilla extract

Instructions
1. Rinse and cut the rhubarb stocks into ½ – 1” pieces
2. In a large pot combine sugar, water and vanilla extract
3. Add in the cut rhubarb
4. Place on stove, bring to a gentle boil and then reduce heat to low-medium
5. Stir occasionally until rhubarb pieces are soft and mushy– approximately 22 minutes
6. Remove from heat and strain mixture through a fine strainer into another pot or bowl.
7. The resulting liquid will be pinkish in colour.
8. Cool and keep stored in a covered container in the refrigerator for 1-2 weeks.

The remaining pulp can be used for rhubarb chocolate cake or used as a topping for plain greek yogurt. Should last 2-3 days in a covered container in the refrigerator.