Crockpot Chocolate Rhubarb Cake is a traditional American recipe for a traditional chocolate cake made with real chocolate and rhubarb sauce which is baked in a crockpot. The full recipe is presented here and I hope you enjoy this classic American version of: Crockpot Chocolate Rhubarb Cake.
Cream together the butter and sugar until light and fluffy then beat-in the eggs one at a time until thoroughly combined, before adding the rhubarb sauce, cinnamon and vanilla extract. Beat to combine thoroughly then fold in the chocolate until thoroughly blended. Sift together the flour, baking soda, baking powder and salt into a separate bowl then fold into the mango and egg mixture.
Add the buttermilk and mix until the flour is just moistened and blended into the mixture. Now stir-in the chocolate chips and pecans, mixing until just combined. Turn the batter into a well-buttered 3 1/2l crockpot and smooth the top. Cover with a lid and cook on high for between 150 and 180 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Remove the lid and allow the cake to stand in the crockpot until just barely warm then run a sharp knife around the inside edges of the crockpot and with a large spatula carefully lift the cake out in one pieces.
Sprinkle with icing sugar, cut into wedges and serve.
