You are here:
  1. Home
  2. Baking - sweet
  3. Juicy German rhubarb cake


1 Juicy German rhubarb cake

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Juicy German rhubarb cake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

24 piece(s)

Base

  • 250 grams plain flour
  • 75 grams raw sugar
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 egg
  • 25 grams flaked, almonds
  • 125 grams Butter

Filling

  • 125 grams raw sugar
  • 1 teaspoon Vanilla Bean Paste
  • 250 grams sour cream, (or milk)
  • 4 eggs
  • 1 tablespoon vanilla custard powder

Topping

  • 600 grams rhubarb, cut into 2cm pieces
  • extra flaked almonds
  • 1 tablespoon icing sugar
Add to shopping list
  • 6
    1h 30min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Add all base ingredients into mixing bowl and knead Dough mode for 1 minute 30 sec until well combined, then transfer into a greased baking dish (28cm diameter) and move into fridge for 30mins

    2. Meanwhile heat oven to 175 degrees and cut the rhubarb into 2cm pieces

    3. Without washing the mixing bowl, add all filling ingredients and mix 20 sec on speed 4 until well combined. repeat another 10 sec if not well combined enough yet.

    4. take baking dish out of fridge and press the dough all over the base, flatten and push up onto sides about 2cm high. prick the base with a fork multiple times and cover with extra flaked almonds from topping ingredients. Add rhubarb onto the base and the filling out of mixing bowl on top.

    5. Bake in oven for 35mins, then cover up with foil and bake a further 20mins. Let it cool and cover with icing sugar. Cut into slices once cooled down. 

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

You can use milk instead of sour cream. The original recipe is with sour cream which makes the filling less runny. But its still delicious with milk.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Baked it today Tastes very nice but does not look...

    Submitted by SuzyQ137 on 26. April 2017 - 22:52.

    Baked it today. Tastes very nice, but does not look like in the picture. Did you add streusel that weren't mentioned in the recipe?

    Greetings from Germany!

    Login or register to post comments