This was an interesting recipe to make. The cutting of Rhubarb was a lot of fun. It’s not as easy it looks and even with a big and very very sharp knife, cutting the Rhubarb was a challenge.
The result was worth the effort! This is a delicious cake and I recommend everyone to try it at least once!
Serving Size 1
Servings 30
- Amount Per Serving
- Calories 88.9
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 7.2mg3%
- Sodium 62mg3%
- Potassium 70.7mg3%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 1.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Step1: - Cut the rhubarb
Step2: - Melt butter with dark chocolate
Step3: - Combine the flour-cinnamon-cardamom-spices
Step4: - Mix the egg yolks and sugar until light yellow and thick
Step5: - Whisk in the chocolate-butter mixture
Step6: - Add-flour-to-the-mix
Step7: - Whisk the egg whites and salt until stiff
Step8: - Add the whisked egg whites
Step9: - Add the rest of flour mixture
Step10: - Add rhubarb to the mixture
Step11: - Butter a tray, put everything in it and bake for 75 minutes at 180°C / 360°F (preferably convection setting)
Ingredients
Directions
Step1: - Cut the rhubarb
Step2: - Melt butter with dark chocolate
Step3: - Combine the flour-cinnamon-cardamom-spices
Step4: - Mix the egg yolks and sugar until light yellow and thick
Step5: - Whisk in the chocolate-butter mixture
Step6: - Add-flour-to-the-mix
Step7: - Whisk the egg whites and salt until stiff
Step8: - Add the whisked egg whites
Step9: - Add the rest of flour mixture
Step10: - Add rhubarb to the mixture
Step11: - Butter a tray, put everything in it and bake for 75 minutes at 180°C / 360°F (preferably convection setting)
