Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)

Recipe by tigerduck
READY IN: 1hr 40mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I use a petal-shaped tin with a loose bottom for this cake, but it will work equally well in a round 24cm springform or a round tin with a loose bottom. Line the base of your tin and grease the frame.
  • Preheat oven 180°C / 355°F.
  • Peel the rhubarbs, halve the sticks if thick and cube.
  • Mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy.
  • In a separate bowl mix the flour and baking powder.
  • Add flour mixture to the creamy one until just combined. Don't use a machine for this.
  • Add rhubarb.
  • Put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done.
  • Let cool in the tin. When cool turn cake out.
  • Glaze:
  • Melt chocolate and cream on low heat. Pour glaze over cake and move the cake, so that the glaze covers the whole cake.
  • You may want to decorate the cake with edible silver pearls.
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