Rhubarb – Chocolate – Cup Cake

Summary

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)

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Instructions

1. Chop the chocolate. Clean, wash and cut the rhubarb into pieces, with a tablespoon. Mix the flour.
2. 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.
3. 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.