Of course, what is happening right now is a lot of yummy rhubarb, so I got busy on the Pinterest and fished around for some good rhubarb treats. I found a ton, and they are posted at the Farmer Kriss Pinterest page. I ended up taking Sourdough Morning Glory Muffins with rhubarb, carrots and strawberries, Rhubarb Fudge and Rhubarb Scones. But what really really knocked my socks off was a Dark Chocolate Rhubarb Brownie recipe that I modified to make a cake batter that I cooked up in muffin tins. I will be making this incredible cake for the first Field-to-Table Dinner on June 27. We'll have it with Salted Caramel Cajeta Ice Cream. But you can make it at home tonight!
Dark Chocolate Rhubarb Lava Cake
2 c rhubarb, sliced thin ( I used a food processor blade) and macerated for a few hours in 2 tbsp sugar)
3/4 c sugar
1/2 c melted coconut oil
2 lg eggs
1 tsp vanilla
1/2 cup flour (I used whole wheat and buckwheat)
1/2 c cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 c dark chocolate chips
Preheat oven to 375 and line an 8by8 pan with parchment (DO THIS - the cake is very gooey). Better yet, use a springform 8-inch pan if you have one. This is a very moist cake, almost flourless. Whisk together sugar, oil, vanilla and eggs. Whisk in another bowl the dry ingredients, except chocolate chips. Combine just until moist. Stir in rhubarb and chocolate chips.
Pour batter into prepared pan and spread til even. Bake for 20 to 25 minutes. Toothpick should come out clean. Do not overcook. This is a LAVA cake! Remove and let cook for at least 10 minutes. Serve warm if possible - but this is good whenever!