Grandma Ellis's Rhubarb Chocolate Cake

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 150 g sugar
• 2 eggs
• ½ pack of baking powder
• 1 kg rhubarb
• 5 tbsp sugar
• ½ lemon(s), squeezed
• 1 packet of vanilla pudding powder
• 4 strawberries, as desired
• 3 tbsp sugar
• 3 tbsp baking cocoa
• 1 tbsp milk
• 1 egg(s)
• 125 g palm fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for a mold approx. 38 x 24 cm

For the dough, all ingredients should be at room temperature. Beat the butter and sugar until fluffy. Add the eggs one at a time and mix in. Mix the flour and baking powder and knead in. Halve the dough, flatten each piece and place it in the refrigerator. Preheat the oven to 200-250 degrees Celsius (400-480 degrees Fahrenheit). For the filling, wash the rhubarb and cut it into 0.5 cm wide strips. Peeling is not necessary. Slowly bring the rhubarb, sugar, and lemon juice to a boil in a saucepan. You can add 4-5 strawberries for color, but this is not necessary. When the rhubarb is soft, mix the custard powder with water or juice and add to the rhubarb. Bring to a boil while stirring, then set aside. Roll out one of the two doughs thinly and pre-bake for about five minutes. Spread the rhubarb on top of the pre-baked dough. Roll out the second dough thinly between two sheets of baking paper and place the rolled-out dough on top of the rhubarb. Bake in the oven for about 20 minutes. For the chocolate glaze, whisk together the sugar, cocoa, milk, and egg. Heat the palm oil until liquid. Slowly add the oil to the chocolate mixture and stir in. Spread the glaze over the cooled cake and then refrigerate. Makes a tin measuring approximately 38 x 24 cm.