Rhubarb – Eggnog – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chocolate, white
- 300 g rhubarb
- 500g flour
- 250 g butter, soft
- 180 g suar and 2 tablespoons extra
- 5 medium egg (s)
- 150 ml egg liqueur
- 1 packet baking powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Chop the chocolate into small pieces. Clean the rhubarb, cut into small pieces, sprinkle with 2 tablespoons of sugar and let it steep.
- Mix the butter with sugar and salt until creamy. Mix in the eggs one by one.
- Stir in the flour mixed with baking powder alternately with the egg liqueur. If there is not enough liquid, add milk until the dough falls from the spoon and tears. Drain the rhubarb, dust with a little flour and fold in with the chocolate.
- Grease a bundt pan (2.5l) and sprinkle with flour. Pour in the dough and bake at 175 degrees top / bottom heat for 60-70 minutes.
- Tip: the egg liqueur can be replaced with milk.
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