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Preparation time
20min
Total time
1h 20min
Portion
9
portion(s)
Level
easy
Ingredients
Rhubarb Custard Cake
- 4 eggs
- 150 grams white sugar
- 120 grams Butter, melted
- 1 teaspoon vanilla extract
- 500 grams Milk, lukewarm
- 1.5cups rhubarb, cut into 2 cm chunks
- icing sugar, to dust
- whipped cream, or yoghurt to serve
Accessories you need
-
Butterfly
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 190°C (170°C fan-forced)
- Grease and line a 20 x 20 cm cake tin with baking paper.
- Separate the egg whites and yolks, placing the egg whites in the Thermomix bowl.
"Closed lid" Insert the butterfly whisk and beat for 3 minutes / Speed 3.5 until stiff peaks form
- Transfer the egg whites to a separate bowl and set aside.
- Without cleaning the bowl, add the egg yolks and sugar. Mix for 1 minute / Speed 4 until pale and creamy
- Add 120gm melted butter
- Add 1 tsp vanilla extract.
"Blend" Mix 30 seconds / speed 3
- Add 90gm flour
"Closed lid"
"Blend" Mix 30 seconds / Seed 3 until combined
- Gently fold the egg whites into the egg yolk mixture, a third at a time, using a spatula
- Pour the mixture into the prepared cake tin and scatter the chopped rhubarb over the top. The rhubarb will sink into the cake as it bakes.
- Bake for approximately 1 hour, or until the top is lightly golden and does not wobble
- Leave to cool in the cake tin, then turn out onto a wire rack
- When ready to serve, dust the top with icing sugar and serve with whipped cream or yoghurt
Method
Tip
Fresh rhubarb will keep in the fridge for up to 2 weeks
Thermomix Model
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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