Ingredients for Rhabarbertorte Dorothe Rhubarb Cake Dorothe
- 4 cups chopped rhubarb (about 2 lbs)
- Margarine
- 4 large eggs
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- Vanilla Sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Semisweet Chocolate
- Single Cream
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How to Make Rhabarbertorte Dorothe Rhubarb Cake Dorothe
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the chocolate glaze: Melt the chocolate chips and butter in a double boiler or microwave until smooth.
- Stir in the powdered sugar and vanilla extract until the glaze is smooth and glossy.
- Pour the glaze over the cooled cake and spread evenly.
- Refrigerate for at least 30 minutes before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
834g
Fat
425g
Carbs
143g
