Chocolate Rhubarb Cake

I'm just getting to last summer's crop of rhubarb at the bottom of my freezer. I have it chopped and bagged into 8 cup portions. So today is chocolate rhubarb cake day.

MINIMUM SKILL REQUIRED

 Prepare sauce ahead:

• 6-8 cups chopped rhubarb

• 2 cups sugar

• 1/4 cup water

Place in heavy saucepan and bring to a boil. Turn down heat; simmer and stir while mixture bubbles about 20 minutes or until foamy. Cool, cover and refrigerate.
Preheat oven to 350. Grease and spray Bundt pan well.

• 1 package chocolate cake mix

• 1/4 cup light olive oil

• 3 eggs

• 2 cups cooked rhubarb

Combine first three ingredients; beat well until mixture is smooth.

Add 2 cups rhubarb sauce, reserving remainder for topping.

Pour into greased pan and bake about 40 minutes (depending on your pan)

Cool in pan 20 minutes, then invert onto plate to cool

Warm the remaining sauce and spoon over slices to serve

Refrigerate leftovers.

This recipe and more in Cheryl St.John's Bundt cake book, All About the Bundt

CLICK HERE TO ORDER