When spring arrives, there's an almost irresistible urge to bake with one of the season's most beloved ingredients: rhubarb. Known for its unique tartness, rhubarb isn't just a gardener's delight but also a baker's muse. This brown sugar rhubarb and chocolate chip cake combines the tangy rhubarb with sweet brown sugar and the rich depth of chocolate chips, creating a dessert that's not only a visual treat with its pink hues but also an exquisite flavor combination. Here’s how you can bake this delightful cake at home.
Ingredients
- 1 cup of rhubarb, chopped into small pieces
- 1⁄4 cup of granulated sugar
- 2 cups of all-purpose flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 1 stick (1⁄2 cup) unsalted butter, softened
- 1 cup of brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3⁄4 cup of buttermilk
- 1 cup of semisweet chocolate chips
🍰 Note: For an extra zesty kick, you can add the zest of one orange to the batter for a delightful twist!
Instructions
Prepare the Rhubarb:
- Toss the chopped rhubarb with the granulated sugar and let it sit for about 15 minutes. This helps to sweeten and soften the rhubarb.
Mix the Dry Ingredients:
- In a bowl, combine flour, baking powder, baking soda, and salt.
Cream the Butter:
- Beat the butter and brown sugar until the mixture is light and fluffy.
- Add eggs one at a time, followed by the vanilla extract.
Combine:
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Fold in the rhubarb and chocolate chips gently with a spatula.
Baking the Cake:
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing and flouring it.
- Pour the batter into the prepared pan.
- Bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cooling:
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Variations and Tips
- Adding Nuts: If you love nuts, feel free to add a handful of chopped walnuts or pecans for extra texture.
- Glaze: Consider drizzling a simple glaze made from powdered sugar and lemon juice over the cake for added moisture and flavor.
- Rhubarb Prep: For easier cutting, chop rhubarb when it's still a bit frozen if you're using frozen rhubarb.
📅 Note: This cake is best enjoyed within 2 days due to the rhubarb's moisture content, which can make the cake a bit moist over time.
To conclude, this brown sugar rhubarb and chocolate chip cake not only delivers a symphony of flavors but also showcases the beautiful, spring-like colors of rhubarb. It's a perfect treat for afternoon tea, a brunch event, or just a quiet moment of indulgence. The combination of tart rhubarb, sweet brown sugar, and the indulgent chocolate chips creates a harmonious balance that can't be easily forgotten.
Can I use other fruits instead of rhubarb?
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Yes, you can substitute rhubarb with apples, pears, or even strawberries. Adjust the sugar content based on the sweetness of the fruit you use.
How can I store this cake?
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Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life. It’s best served fresh.
Is there a vegan version of this recipe?
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Absolutely! Substitute the butter with vegan butter, use a flaxseed egg instead of regular eggs, and ensure your chocolate chips are vegan-friendly.
