Rhabarbertorte Dorothe (rhubarb Cake Dorothe)

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• 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
• 150 g semisweet chocolate (5 1/4 ounces)
• 150 ml single cream

Recipe

• 1 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.
• 2 preheat oven 180°c / 355°f.
• 3 peel the rhubarbs, halve the sticks if thick and cube.
• 4 mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy.
• 5 in a separate bowl mix the flour and baking powder.
• 6 add flour mixture to the creamy one until just combined. don't use a machine for this.
• 7 add rhubarb.
• 8 put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done.
• 9 let cool in the tin. when cool turn cake out.
• 10 glaze:.
• 11 melt chocolate and cream on low heat. pour glaze over cake and move the cake, so that the glaze covers the whole cake.
• 12 you may want to decorate the cake with edible silver pearls.