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Categories:Viewed: 42 - Published at: 7 years ago
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
Method
- 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.
