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Rhubarb Cake

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Ingredients

Rhubarb Cake

  • 60 grams Butter, cubbed
  • 1 heaped tsp Lemon peel, grated
  • 280 grams brown sugar
  • 2 eggs
  • 150 grams self-raising flour
  • 150 grams plain flour
  • 1 level tsp cinnamon, Ceylon
  • 240 grams sour cream
  • 600 grams rhubarb, chopped into 3cm pieces
  • 40 grams brown sugar, for topping
  • 1 level tsp cinnamon, Ceylon, for topping
  • 300 grams rhubarb, for serving
  • 50 grams water, for serving
  • 150 grams brown sugar, for serving
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    Preparation
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    • 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.
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Recipe's preparation

    Cake
  1. Heat oven to 180 degrees, fan forced.
    Line a 23cm spring form cake tin with bake paper.
    Place a 6 cup size bowl on the lid of the thermomix, tare, measure in 600g of rhubarb, set aside.
    Place sugar, eggs, lemon rind in bowl, lid and MC on, mix 10 sec Sp5, it may curdle, scrape down, mix 10 sec Sp5., it should be smooth now.
    Add both flours, first measure of cinnamon and sour cream, mix 10 sec Sp5, scrape down, mix 10sec Sp5.
    Add 300g of rhubarb and mix with a spatular by hand and tip this top part of the mix into the cake tin, then add the remaining 300g of rhubarb, mix by hand and tip the remaining mix into the tin. Smooth the top of the mix in the tin.
    Sprinkle the sugar and cinnamon topping over the uncooked cake.
    Bake for one and a half hours.
    Test with a cake tester to ensure the middle is cooked.
    Let stand in the tin for 10 mins then remove to a serving plate.
    Serve warm with the poached fruit.
  2. Stewed fruit to serve is optional.
    Place the 300g of rhubarb in the bowl.
    Add water, brown sugar.
    Cook 10 mins reverse Sp1
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Tip

The stewed rhubarb cooked in the thermomix will be more of a puree.
To get the fruit to stay in more whole pieces cook the stewed fruit ingredients in a saucepan until the sugar is disolved and fruit is soft.
Serve a warm slice with the stewed fruit and cream.

Use a microplane to zest the lemon rind.

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.

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Comments

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  • Thermofi:its a delicous cake, make it

    Submitted by AnnieO on 28. April 2020 - 16:58.

    Thermofi:its a delicous cake, make it

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  • Hi Annie...I was admiring this recipe and then I...

    Submitted by Thermofi on 13. December 2019 - 08:17.

    Hi Annie...I was admiring this recipe and then I saw who the author was. This is now definitely on my to do list with some rhubarb from the garden. Thank you x Fi

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