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Mix spring’s fresh rhubarb with chocolate chips in cake

Shirley Johnston from Lucerne, Calif., was looking for a recipe for a Rhubarb Chocolate Cake.

Unfortunately, we did not receive any recipes from our readers, but I thought rhubarb and chocolate sounded like a tasty combination and one worth a little research.

A quick Internet search turned up two recipes, both of which I decided to test. Both cakes were very good, and if you didn’t know it, you might have a hard time believing there was rhubarb in either one.

The Chocolate Chip Rhubarb Cake was the winner in my house. The recipe came from a Web site called Now ... you’re cooking! (

Chocolate Chip Rhubarb Cake


1-1/2 cups brown sugar

1/2 cup shortening

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or sour cream

1-3/4 cups chopped rhubarb

1/2 cup chocolate chips


1 teaspoon cinnamon

1/2 cup chopped nuts

1/2 cup chocolate chips

1/2 cup brown sugar

Preheat the oven to 350 degrees F. Cream brown sugar and shortening. Add egg and vanilla. Combine flour, baking soda and salt in a separate bowl.

Add flour mixture to creamed mixture, alternately with buttermilk, beating after each addition. Stir in rhubarb and chocolate chips.

Pour batter into a greased 9-by-13-inch baking dish. Combine topping ingredients. Sprinkle over cake batter. Bake at 350 degrees for 45 minutes.

Serves 12.

Per serving: 408 calories, 5 grams protein, 16 grams fat, 6 grams saturated fat, 63 grams carbohydrate, 2 grams fiber, 18 milligrams cholesterol, 242 milligrams sodium

Recipe requests

• Dot Coffey from Dothan, Ala., is searching for a recipe for a grape cobbler.

• Catherine Wanniski from Boothwyn, Pa., is looking for a recipe for tomato jelly with lemon slices in it that her grandmother used to make.

• If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278, or e-mail

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