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Chocolate Rhubarb Cake Truffles Recipe


2012 Rhubarb Baking Contest Winner - 1st Place Rhubarb Dessert Category. This dessert is decadent!


  • Cake:
  • 1/2 c. butter
  • 1/2 c. oil
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. milk
  • 2 c. chopped rhubarb
  • 4 Tbsp. Wilbur Cocoa
  • 2 1/2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 c. semi sweet chocolate chips (Ghirardelli)
  • Buttercream:
  • 1 stick butter, softened
  • 1 tsp. vanilla
  • 3 - 4 c. 10x sugar
  • Splashes of water to form desired consistency
  • Beat ingredients together until smooth and desired consistency
  • Coating:
  • 1 lb. Wilber dark chocolate wafers
  • 1 tsp. Crisco
  • 1/4 c. pink melting wafers
  • Edible green glitter


In a large bowl, cream together butter, oil and sugar. Add in eggs, vanilla and milk. Then add the dry ingredients including: cocoa, flour, baking soda, baking powder and cinnamon. Stir in the rhubarb and chocolate chips. Place entire mixture in a greased 9" x 13" pan and bake in a 325 degree oven for 40-45 minutes. Allow cake to cool for at least half an hour. Once cooled, crumble cake finely into mixing bowl. Add 3/4 cup buttercream mixture and stir until a play dough consistency is formed. Roll into uniform balls and refrigerate for 1 hour or until set.

Melt Wilber dark chocolate wafers with 1 teaspoon of Crisco. Microwave in 20 second intervals until melted. Dip cake balls into melted chocolate and place on wax paper. Melt 1/4 cup pink wafers and drizzle over truffles; sprinkle with edible green glitter for an added "rhubarb" effect. Store in sealed container at room temperature.

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