- TM 31
Ingredients
Cake
- 125 grams Butter, cubed, at room temperature
- 200 grams sugar
- 2 eggs
- 1 teaspoon vanilla
- 150 grams plain flour plus 1 tablespoon extra plain flour
- 150 grams Self Raising Flour
- 220 grams Milk
- 1 tablespoon lemon juice
- 200 grams rhubarb, chopped into 0.5cm lengths
Almond topping
- 150 grams almonds
- 25 grams brown sugar
- 50 grams cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Chop almonds in TM jug, speed 5, 4 seconds. Set aside.
In separate bowl mix rhubarb and 1 tb of extra plain flour. Set aside.
Insert butterfly. Cream butter and sugar, speed 4, 30 seconds.
Add eggs and vanilla and mix speed 4, 30 seconds.
Remove butterfly. Add plain flour, SR flour, milk and lemon juice. Mix speed 3, 30 seconds.
Pour 3/4 of mixture into baking dish. Add rhubarb mixture and stir though cake batter with spatula. Add remaining cake batter. Scrape TM bowl well but do not wash.
Combine cream, brown sugar and almonds in TM bowl and mix, speed 3, 30 seconds.
Spread almond mixture over the bake batter.
Bake at 170 degrees for 75 minutes or until the cake is cooked.
Cake
Almond topping
Tip
Recipes often state that rhubarb must be red. Rhubarb however comes in many varieties and colour is not an indication of 'ripeness'. The 'Victoria' variety, for example, is almost wholly green but is one of the sweetest rhubarb vareities. The colour of the rhubarb is also affected by the season. Most varieties will have more red on the stalks in colder weather.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Yum, serve still warm from the oven with cream....
Rachel Verschuren
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