3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Rhubarb Sour Cream Cake


Print:
4

Ingredients

10 piece(s)

Cake

  • 60 grams Butter
  • 1 tsp Finely grated lemon rind
  • 300 grams brown sugar
  • 2 eggs
  • 150 grams self-raising flour
  • 150 grams plain flour
  • 1 teaspoon ground cinnamon
  • 240 grams sour cream
  • 500 grams fresh rhubarb, trimmed and chopped coarsley
  • 75 grams brown sugar, extra
  • 1 teaspoon ground cinnamon, extra
  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

  1. Preheat oven to 180degress. Grease a 23cm round springform tin. Line with baking paper. 

  2. Beat butter, sugar and eggs 45secs/SP 4.5 or until light and fluffy. Mixture may curdle. 

  3. Add flours and cinnamon, sour cream and mix until combined. 30 secs/Sp4.5. 

  4. Add chopped rhubarb and mix Dough mode 30 secs. 

  5. Spread mixture into prepared tin. 

     

  6. Sprinkle top with extra brown sugar and cinnamon. 

  7. Bake in preheated oven for 1 hour.  Stand in pan for 5 mins before turning onto wire rack to cool. 

  8. Serve warm or cold with cream and/or icecream. 

10

Accessories you need

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

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
  • There are no comments at the moment.