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Rhubarb Cake


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Ingredients

8 portion(s)

Cake

  • 1 Lemon, Rind only
  • 60 grams Butter, softened
  • 300 grams brown sugar
  • 1 tsp Vanilla Bean Paste
  • 2 eggs
  • 150 grams plain flour
  • 150 grams wholemeal plain flour
  • 2 tsp baking powder
  • 300 grams plain yoghurt
  • 400 grams rhubarb, cut into 2cm chunks, Chopped into 0.5 - 1 cm pieces

Topping

  • 50 grams brown sugar
  • 1 tsp cinnamon
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Recipe's preparation

    Cake
  1. Preheat oven to 180C. Grease a 24cm springform cake tin.

    Peel rind from lemon and grate for 10 seconds on Speed 9.

  2. Add butter, sugar and vanilla paste and cream for 10 seconds on Speed 5. Scrape down sides of bowl.

  3. Add Eggs and combine for 10 seconds on Speed 5.

  4. Add plain and wholemeal flour to bowl, together with baking powder and yoghurt and combine for 10 seconds on Speed 5.

  5. Finally, add rhubarb and incorporate into cake mixture in Reverse Counter-clockwise operation, Speed 3 for 10 seconds.

  6. Place cake mixture into cake tin, sprinkle with topping and bake for 1 hour, 15 minutes.

  7. Topping
  8. Combine brown sugar and cinnamon and sprinkle on top of cake, before baking.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Absolutely beautiful cake and loved the yoghurt in...

    Submitted by Mae77 on 14. January 2018 - 10:08.

    Absolutely beautiful cake and loved the yoghurt in it. Think I put too much lemon rind but I enjoy lemon!

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  • Loved it, beautiful and moist, next time I will...

    Submitted by Robyn Gail on 11. February 2017 - 13:30.

    Loved it, beautiful and moist, next time I will cut down on the sugar

    Robyn martin

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  •  Thanks for comments sarah.

    Submitted by Gabrielle L on 6. January 2013 - 18:02.

     Thanks for comments sarah. perhaps try with less rhubarb? I have made twice in Thermomix (and previously without Thermomix) without any problems. In saying that - it is a very moist cake (which is what I like about it), but shouldnt be doughy tmrc_emoticons.)

     

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  • I cooked it for the

    Submitted by Classmyth on 30. December 2012 - 18:07.

    I cooked it for the recommended time, but it was still very moist & doughy. I'm wondering if you reduced the amount of rhubarb it might not be so moist, or even placed the rhubarb separately on the bottom of the cake tin, and poured the dough on top to cook like an upside-down cake. The batter tasted delicious though.

    Sarah

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