Rhubarb-Chocolate Bundt cake

Name: Rhubarb-Chocolate Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g white chocolate; 500 g Rhubarb; 500 g Flour; 250 g soft butter or margarine; 200 g Sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 150 ml Sparkling mineral water; 1 package Baking Powder; 250 g Icing sugar; 4-6 Tbsp Cherry liqueur; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g white chocolate
500 g Rhubarb
500 g Flour
250 g soft butter or margarine
200 g Sugar
7-10 Tbsp Salt
5 Eggs (size M)
150 ml Sparkling mineral water
1 package Baking Powder
250 g Icing sugar
4-6 Tbsp Cherry liqueur
7-10 Tbsp Sugar crystals
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cut the chocolate into small cubes. Clean, wash and cut the rhubarb into pieces. Mix 1 tablespoon of flour into the rhubarb. Stir fat, sugar and salt for about 10 minutes until creamy. Stir in eggs one after the other.
2
Alternately stir in mineral water and approx. 6 tablespoons of flour. Mix remaining flour and baking powder and stir in briefly. Finally add rhubarb and chocolate to the dough. Grease a ring cake tin (23 cm Ø, approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cool down on a cake rack. Turn the cake out of the tin and let it cool down completely. Mix icing sugar and cherry liqueur and coat the cake with it.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cool down on a cake rack. Turn the cake out of the tin and let it cool down completely. Mix icing sugar and cherry liqueur and coat the cake with it. Leave to set for about 1 hour. Serve decorated with sugar crystals