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Rhubarb, Lime & Ricotta Loaf


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Ingredients

10 portion(s)

Rhubarb, Lime & Ricotta Loaf

  • 250 g raw sugar
  • 1 lime, peel only (no white pith)
  • 125 g Butter, cubed
  • 3 eggs
  • 250 g Milk
  • 180 g ricotta cheese
  • 100 g raw rhubarb, washed & cut into 2cm pieces
  • 400 g SR flour
  • 1/2 tsp baking powder
5

Recipe's preparation

  1. 1. Mill sugar & lime zest 10 sec / speed 9.


    2. Add cubed butter & chop 3 sec / speed 6.


    3. Melt butter  1 min / 50 degrees / speed 1


    4. Add eggs, milk & ricotta then combine 5 sec / speed 5.  


    5. Add remaining ingredients & combine 5 sec / counter-clockwise operation / speed 4. Scrape down & repeat as necessary. 


    6. Transfer mixture to a large greased & lined loaf tin and bake aprox 1.5 hrs at 170 degrees (fan forced oven). Cover with foil if it starts to brown too quickly. Loaf is done when a skewer comes out clean. 

10

Accessories you need

11

Tip

Serve warm or cold. 

This loaf freezes well.  Just slice & then freeze ready for eating later. 

For a different flavour loaf, try replacing the rhubarb with frozen berries of choice or replacing the lime zest with lemon or orange.


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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  • Delicious. I love rhubarb so

    Submitted by micheryl on 17. September 2016 - 19:32.

    Delicious. I love rhubarb so i used 200g & i only had 200g of raw sugar but that was fine. My neighbour loved it as well & wants the recipe

     

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  • I used a Packham pear,

    Submitted by Maida on 30. October 2015 - 20:44.

    I used a Packham pear, roughly 180 g , reduced the sugar to 220 g and because there seemed to ba a lot Of mixture I baked it in a 22 cm cake pan. I also used the juice of the lime and made up the rest with milk. The cake was delicious.  tmrc_emoticons.)

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  • I used 150g of rhubarb. I'll

    Submitted by Emmafry on 23. June 2015 - 20:20.

    I used 150g of rhubarb. I'll definitely use at least 200 next time. it was a beautiful cake. great for school lunch boxes. 

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  • A delicious cake like

    Submitted by HAPPY HINKS on 2. June 2014 - 10:10.

    A delicious cake like consistency. I used 150 g rhubarb and agree with other comment and would try 200 g next time. I just dropped back sugar slightly and used zest of 1 1/2 limes but that's all down to personal preference. A great recipe - thank you. Would never have thought to try this combination otherwise.

    Elise Hinkley, HAPPY HINKS

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  • Yum. Yum. It definitely

    Submitted by J.Tout on 29. May 2014 - 22:12.

    Yum. Yum. It definitely doesn't need butter as the picture suggests as it is lovely and moist. Mine didn't all fit in the loaf pan so I made a few muffin size and I will probably do them all like this next time as the cooking time is so much shorter. I will also add extra rhubarb next time. A great way to use up left over ricotta.

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  • A lovely cake, very well

    Submitted by Annieooby on 9. May 2014 - 21:13.

    A lovely cake, very well received by all.  I would add extra rhubarb next time. Maybe even 200 grams.  I used kafir lime zest, which gave it an extra strong lime taste.

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