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Rhubarb Sour Cream Cake



10 piece(s)


  • 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
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

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  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. 


Accessories you need

  • Spatula TM31
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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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