Chocolate Rhubarb Cake Recipe
- 2 1/2 cups flour
- 1 teaspoons baking soda
- 1 cups sugar
- 1/4 cup, generously rounded, cocoa
- 2 teaspoons baking powder
- 1 tsp salt
- 2 cups finely diced fresh rhubarb
- 2 eggs
- 1/2 cup butter just melted
- 1 an 3/4th cup warm water
- 1 teaspoons vanilla
Stir together the dry ingredient, make sure to put your cocoa though a sieve if you have it, so that you can get all clumps out. stir together the dry
Then take your butter, eggs and your warm water(not hot) and blend together till smooth, add your vanilla. Then blend in the wet to the dry and beat well, it should be a smooth and starting to puff batter. Then add your rhubarb mix and get it into your greased pan
like with all hot water cakes, you add the wet to the dry and must beat it right after, no pausing, so do not add till you have the time to give to mixing it right away 🙂
Bake the cake at 350 degrees knife comes out clean.
Just another Day on the Farm 
Yum! Chocolate cake! 😀
Sounds great, can’t wait (and going out to pick some right NOW; )
Assuming All Purpose flour Val?
So, am I the only person in the world who bothers with sifting anymore? LOL, yeah don’t blame me, it’s what Mom (and GranPa) insisted on (and not just once, but twice; )
Yes, it was robin hood All Purpose flour.. I rarely shift flour.. not many do anymore.. I always do coco
LOL. The original reason for sifting was to make sure there were no weevils in your flour. GranPa’s reassigning was to ensure all dry ingredients were thoroughly combined for even, predictable results, every time. I suppose you could have called him “The Anal Baker”… But he never had a flop *that I saw* and I am proud to carry on the use of his knowledge and experience. (Here we are, back to The Ancestors’ again, for the second time today: ).
Wow AutoCorrect, *reassigning*?? I meant “GranPa’s reasoning” for sifting, not once but twice… That and the fact that my sifter is another of my “Tools With Experience”… I like to think the aura of those who went before leave some of their experience and love behind: )
What a great reason, makes sense and it would indeed help the outcome on the baking 🙂 So nice to have those memories
Thanks. Pinned so I can make this later.
WHAT SIZE OF PAN?????????
9 by 13.. always assume my cakes are made in 9 by 13 unless says otherwise 🙂
You should add how long to bake it. I am making it and update later
Hi Paula, Bake till a tooth pick comes out clean and dry.. I hope you enjoy the cake, I have always liked it 🙂
Will this cake keep or should I freeze it?
Hi Sue.. in a good cake keeper, it will keep at least 5 days (anything beyond that, and I would freeze it)