THERMOMIX ® RECIPE

1 Rhubarb Yoghurt Cake

Recipe's preparation

Topping

Preheat your oven to 160°C. Prepare by lining both the sides and bottom of a 24cm spring-form tin with baking paper. Set aside.
Place a small bowl on top of mixing bowl lid.
Place 85g Brown Sugar in bowl
Place 1 tsp cinnamon in bowl. Mix together and set aside.

Cake

Place medium bowl on mixing bowl lid.
Weigh 400g Rhubarb into bowl. Chopped in 1-2cm pieces. Set aside.
Insert Butterfly Whisk.
Add 330g Brown Sugar.
Add 60g Butter
Add 1 tsp Vanilla Essence
Add 2 tsp Lemon Zest
Mix to combine 10 sec/speed 4. Scrape own sides of mixing bowl with spatula, then mix for a further 1 min/speed 4 or until light and creamy.
Scrape down sides of mixing bowl with spatula
Mix speed 4, adding eggs 1 at a time through hole in mixing bowl lid until combined. Remove butterfly whisk.
Add 350g Natural Yoghurt.
Add 185g Plain Flour
Add 170g Self Raising Flour. Place measuring cup and lid. Mix 5 sec/speed 4.
Scrape down sides of mixing bowl with spatula. Mix 5 sec/speed 4.
Add reserved rhubarb to bowl. Mix with spatula to just combined.
Pour mixture into prepared tin. Sprinkle reserved topping mixture over evenly. Bake in oven for 1 hour 10 minutes (160°C) or until skewer comes out clean. Allow to stand in tin for 5 minutes before transferring to cake cool rack.
Enjoy cake by itself or serve with custard.