Chocolate Rhubarb Cake with Cream Cheese Frosting
If you're looking for a delicious new way to use fresh rhubarb, this Chocolate Rhubarb Cake is a must-try. The combination may sound unusual at first, but the tartness of rhubarb perfectly balances the rich chocolate flavor, creating a moist and tender cake that's not overly sweet.
Servings: 15 Servings, 9 X 13 pan
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Equipment
Ingredients
Hot Water Cake Ingredients
- 2 1/2 Cups All-Purpose Flour
- 1 Teaspoons Baking Soda
- 1 Cups Granulated Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 Cups Rhubarb finely diced
- 2 Large Eggs
- ½ Cup Butter 1 stick melted and cooled a bit
- 1 3/4 Cup Warm Water 100°F to 110°F (38°C to 43°C)
- 1 Teaspoons Vanilla
Cream Cheese Frosting
- 8 Ounces Cream Cheese 1 block at room temperature
- ½ Cup Powdered Sugar
- 8 Ounces Whipped Topping 1 container
Garnish
- Chocolate Sprinkles
Instructions
How to Make Chocolate Rhubarb Cake
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan.
- Combine the Dry Ingredients. In a large mixing bowl, stir together the flour, baking soda, sugar, cocoa powder, baking powder, and salt.2 1/2 Cups All-Purpose Flour, 1 Teaspoons Baking Soda, 1 Cups Granulated Sugar, 1/3 Cup Unsweetened Cocoa Powder, 2 Teaspoons Baking Powder, 1 Teaspoon Salt
- Mix the Wet Ingredients. In a separate bowl, whisk together the eggs, melted butter, warm water, and vanilla extract until smooth. A good target temperature for the water is about 100°F to 110°F (38°C to 43°C)—similar to warm bath water.2 Large Eggs, ½ Cup Butter, 1 3/4 Cup Warm Water, 1 Teaspoons Vanilla
- Make the Batter. Pour the wet ingredients into the dry ingredients and immediately beat until smooth. The batter should become light and slightly puffy.
- Important: With hot water cakes, the wet ingredients should be mixed into the dry ingredients and beaten right away. Have everything ready before combining the ingredients for the best texture.
- Add the Rhubarb. Fold the finely diced rhubarb into the batter until evenly distributed.2 Cups Rhubarb
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for approximately 30 minutes, beginning to check for doneness at 25 minutes. A knife or toothpick inserted into the center should come out clean or with only a few moist crumbs attached.
- Allow the cake to cool completely before frosting.
Make the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.8 Ounces Cream Cheese, ½ Cup Powdered Sugar
- Gently fold in the whipped topping until fully combined and fluffy.8 Ounces Whipped Topping
- Spread evenly over the cooled cake.
- Top with chocolate sprinkles if desired.Chocolate Sprinkles
Notes
Baker's Tip: Use warm water, not hot or boiling water. Water that is too hot can cook the eggs before the batter is fully mixed. Warm water helps create the signature moist texture while keeping the batter smooth and easy to combine.
Tips for Success
- Dice the rhubarb finely so it distributes evenly throughout the cake.
- Allow the melted butter to cool slightly before adding it to the eggs.
- Use warm water, not hot boiling water.
- Frost only after the cake has completely cooled.
- For clean slices, chill the frosted cake for 20 to 30 minutes before serving.