Rhabarbertorte Dorothe (Rhubarb Cake Dorothe) - cooking recipe

Ingredients

Dough
500 g rhubarb (1 lb)
100 g margarine, soft (3 1/2 ounces)
3 eggs
1 pinch salt
200 g sugar (7 1/8 ounces)
2 teaspoons vanilla sugar or 1 1/2 teaspoons vanilla essence
200 g flour (7 1/8 ounces)
2 teaspoons baking powder
Glaze
150 g semisweet chocolate (5 1/4 ounces)
150 ml single cream

Preparation

I use a petal-shaped tin with a loose bottom for this cake, but it will work equally well in a round 24cm springform or a round tin with a loose bottom. Line the base of your tin and grease the frame.
Preheat oven 180\u00b0C / 355\u00b0F.
Peel the rhubarbs, halve the sticks if thick and cube.
Mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy.
In a separate bowl mix the flour and baking powder.
Add flour mixture to the creamy one until just combined. Don't use a machine for this.
Add rhubarb.
Put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done.
Let cool in the tin. When cool turn cake out.
Glaze:
Melt chocolate and cream on low heat. Pour glaze over cake and move the cake, so that the glaze covers the whole cake.
You may want to decorate the cake with edible silver pearls.