John Myers
Rhubarb – Eggnog – Gugelhupf
The perfect rhubarb – eggnog – gugelhupf recipe with a picture and simple step-by-step instructions.
- 100 g Chocolate white
- 300 g Fresh rhubarb
- 500 g Flour
- 180 g Sugar white
- 250 g Soft butter
- 5 Eggs
- 200 Milliliters Advocaat
- 1,5 packet Baking powder
- 250 g Quark 40%
- 1 pinch Salt
- 2 tablespoon Sugar white
- Flour
- Chop the chocolate and set aside. Clean the rhubarb, cut into small pieces and place in a bowl. Sprinkle the rhubarb pieces with the two tablespoons of sugar and set aside.
- Beat the butter, sugar and a pinch of salt in a mixing bowl until frothy. Stir in the eggs one at a time. Mix the flour and baking powder and stir in two portions with the egg liqueur. Now stir in the quark. Drain the rhubarb a little, dust with flour and fold in. Finally fold in the chopped chocolate.
- Pour the dough into a prepared Gugelhupf dish and smooth it out. Place the tin in the oven preheated to 180 degrees (top – bottom heat) and bake for approx. 60-70 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
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