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Rhubarb – eggnog – Bundt cake

updated

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Ingredients for 1 servings:

  • 100 g chocolate, white
  • 300 g rhubarb
  • 500 g flour
  • 250 g butter, soft
  • 180 g sugar and 2 tbsp extra
  • 5 m.-sized eggs
  • 150 ml egg liqueur
  • 1 packet of baking powder
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with white chocolate

Chop the chocolate into small pieces. Trim and finely chop the rhubarb, sprinkle with 2 tablespoons of sugar, and let it stand. Cream the butter with sugar and salt until creamy. Beat in the eggs, one at a time. Stir in the flour mixed with baking powder, alternating with the egg liqueur. If there’s too much liquid, add more milk until the batter falls off the spoon with difficulty. Drain the rhubarb, dust with a little flour, and fold in the chocolate. Grease and flour a 2.5-liter Bundt pan. Pour in the batter and bake at 175 degrees Celsius (350 degrees Fahrenheit) for 60-70 minutes. Tip: the egg liqueur can be replaced with milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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