Ingredients
Cake
- 1/2 cup buttermilk
- 1 1/2 cups brown sugar
- 1 egg
- 1/2 tsp salt
- 2 cups Rhubarb, finely chopped
- 2 cups plus 2 Tbsp Plain Flour
- 1 tsp bicarb soda
- 1 cup Buttermilk or Soured Milk
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1 tsp vanilla
Topping
- 1/2 cup Sugar (I used caster sugar)
- 1 tsp cinnamon
- 1/2 c Chopped Nuts ( I used Pecans)
- 1/2c Coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix butter, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well in tmx bowl
"Closed lid" 4 20 secs, then add rhubarb and set aside.In a separate bowl, mix flour and soda together.
Add flour and buttermilk to tmx bowl with butter mix.
Mix well
"Counter-clockwise operation" "Closed lid" 5 10 secs or till mixed.Pour batter in a greased pan.
Combine topping ingredients and sprinkle on batter.
Bake170 degrees for 40 – 50 minutes
Tip
I found the topping a bit sweet so you could reduce the sugar
As you can see by the crumbs testing was needed
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
thankyou .
I think it was a 22cm springform tin
yes i have to agree the recipe was a little difficult to follow as well
what size pan did you use
because made this and it did not work.
Just had this for dessert with custard - OMG, it was so good!
This recipe was difficult to follow: I took 1/2 cup of buttermilk as butter (as it was one of the first ingredients required); I would have made the crumble first & put it aside; & after putting the batter in and out of the bowl I decided to add things as required and mixed in the rhubard last. My oven required an extra 20mins of baking.
Regardless, the taste was amazing!
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