Rhabarbertorte Dorothe Rhubarb Cake Dorothe Recipes

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RHABARBERTORTE DOROTHE (RHUBARB CAKE DOROTHE)



Rhabarbertorte Dorothe (Rhubarb Cake Dorothe) image

This delicious cake recipe appeared in the most famous Swiss cooking magazine (Betty Bossy Zeitung) in 1988. It has recently also appeared in a special edition cook book on dishes that made history. I've known this cake for many years already and the recipe must be used in many Swiss households, as otherwise it wouldn't appear in the cookbook mentioned. Rhubarb is very popular here and nearly everybody who owns a house grows rhubarb in the garden. There are many rhubarb recipes, but this one is special because the sour rhubarb in the dough is combined with the sweet chocolate glaze. A marriage made in heaven!

Provided by tigerduck

Categories     Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 10

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
150 g semisweet chocolate (5 1/4 ounces)
150 ml single cream

Steps:

  • 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°C / 355°F.
  • 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.

Nutrition Facts : Calories 3583.5, Fat 204.6, SaturatedFat 85.1, Cholesterol 729.5, Sodium 2151.8, Carbohydrate 429.6, Fiber 39.3, Sugar 208.6, Protein 68.2

OMA'S RHUBARB CAKE



Oma's Rhubarb Cake image

Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Provided by Alea

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
ground cinnamon, for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g

GERMAN RHUBARB STREUSEL CAKE



German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories     World Cuisine Recipes     European     German

Time 1h20m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

  • Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
  • Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
  • Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

FRESH RHUBARB TORTE



Fresh Rhubarb Torte image

I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream.

Provided by Valarie Swalve

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons white sugar
½ cup butter, melted
1 ¼ cups white sugar
2 ½ cups diced rhubarb
2 tablespoons all-purpose flour
⅓ cup milk
3 egg yolks, beaten

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
  • Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
  • Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
  • Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
  • Bake in the oven until set, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 50.2 g, Cholesterol 108.1 mg, Fat 13.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 8.1 g, Sodium 90.8 mg, Sugar 35.3 g

OLD-FASHIONED RHUBARB TORTE



Old-Fashioned Rhubarb Torte image

Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 cup all-purpose flour, divided
5 tablespoons confectioners' sugar
Pinch salt
1/2 cup cold butter
2 large eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream

Steps:

  • In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

Nutrition Facts : Calories 349 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

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