Chocolate Chip Rhubarb Cake
Delightfully moist and bursting with unique flavors, this Chocolate Chip Rhubarb Cake is the perfect union of tangy and sweet. Featuring tender chunks of fresh rhubarb and melty semi-sweet chocolate chips, this dessert offers a surprising twist on a classic cake recipe. The tanginess of buttermilk perfectly balances the vibrant tartness of the rhubarb, while a light dusting of powdered sugar adds an elegant finishing touch. Quick to prepare and easy to bake, this crowd-pleasing treat comes together in under an hour, making it ideal for family gatherings, potlucks, or just a simple weeknight indulgence. Whether served warm or fully cooled, this decadent cake is sure to become a new favorite in your dessert repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 1.5 cups rhubarb, diced
- 1 cups semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for dusting)
Directions
Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6
Gently fold in the diced rhubarb and chocolate chips until evenly distributed.
Step 7
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 10
Optional: Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
| Serving size | (1437.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4093.5 |
| Total Fat 161.7g | 0% |
| Saturated Fat 97.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 657.2mg | 0% |
| Sodium 3164.0mg | 0% |
| Total Carbohydrate 637.9g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 419.1g | |
| Protein 59.7g | 0% |
| Vitamin D 208.9IU | 0% |
| Calcium 673.9mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 1555.2mg | 0% |
Source of Calories