Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)
photo by tigerduck
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Yields:
-
1 cake
ingredients
-
Dough
- 500 g rhubarb (1 lb)
- 100 g margarine, soft (3 1/2 ounces)
- 3 eggs
- 1 pinch salt
- 200 g sugar (7 1/8 ounces)
- 2 teaspoons vanilla sugar or 1 1/2 teaspoons vanilla essence
- 200 g flour (7 1/8 ounces)
- 2 teaspoons baking powder
-
Glaze
- 150 g semisweet chocolate (5 1/4 ounces)
- 150 ml single cream
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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Reviews
-
Had dinner w/friends tonite, took your cake for dessert & was a huge hit! Even after a hearty meal & generous servings of cake, 3 of the guys had 2nd's. I made it in a 10-in rd deep pyrex baking dish & it was done 10 min ahead of sched in my convection oven. I did opt out of the glaze, dusted the turned out cake w/powd sugar & added choc shavings. A lovely, dense & moist cake, duck. Thx for sharing this recipe w/us.
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