Rhubarb – Chocolate – Cup Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chocolate, white
- 500 g rhubarb
- 500g flour
- 250 g butter, soft or mararine
- 200 g suar
- 1 pinch (s) salt
- 5 medium egg (s)
- 150 ml sparkling mineral water
- 1 point baking powder
- Fat and breadcrumbs for the pan
- 250 g powdered suar
- 4 tablespoon liqueur (cherry liqueur), alternatively cherry juice
- 1 tablespoon sugar, (hail sugar)
Print Recipe
Pin Recipe Instructions
- Chop the chocolate. Clean, wash and cut the rhubarb into pieces, with a tablespoon. Mix the flour.
- Mix the fat, sugar and salt until creamy. Mix in the eggs one by one. The mineral water and about 6 tablespoon. Stir in the flour alternately. Mix the rest of the flour and baking powder, sift over and stir in briefly. Fold in the rhubarb and chocolate.
- Then fill the batter into a greased Gugelhupf tin (about 2.5 liters) that has been sprinkled with breadcrumbs and smooth it out. Bake in a preheated oven at 175 degrees for about 1 hour. Let cool on a wire rack. Mix powdered sugar and cherry liqueur, alternatively cherry juice, to a smooth glaze and coat the cake with it. Sprinkle with the granulated sugar and let the icing set.
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