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. After all, spring is prime rhubarb season.
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 sweetness of the chocolate balances perfectly with the tartness of the rhubarb. The Chocolate Chip Rhubarb Cake was the winner in my house. The recipe came from a Web site called Now ... .you're cooking! (donogh.com/cooking).
Chocolate Chip Rhubarb Cake
CAKE: 1 1/2 cups brown sugar
1/2 cup shortening
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. Cream together brown sugar and shortening. Add egg and vanilla. Combine flour, baking soda and salt. 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.
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
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 Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.