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!
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Recipe Information
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)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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.
Gently fold in the diced rhubarb and chocolate chips until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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.
Optional: Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 637.9 g | 232% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 419.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 674 mg | 52% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
