Ingredients
Rhubarb, Lime & Ricotta Loaf
- 250 g raw sugar
- 1 lime, peel only (no white pith)
- 125 g Butter, cubed
- 3 eggs
- 250 g Milk
- 180 g ricotta cheese
- 100 g raw rhubarb, washed & cut into 2cm pieces
- 400 g SR flour
- 1/2 tsp baking powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill sugar & lime zest 10 sec / speed 9.
2. Add cubed butter & chop 3 sec / speed 6.
3. Melt butter 1 min / 50 degrees / speed 1
4. Add eggs, milk & ricotta then combine 5 sec / speed 5.
5. Add remaining ingredients & combine 5 sec /
/ speed 4. Scrape down & repeat as necessary. 6. Transfer mixture to a large greased & lined loaf tin and bake aprox 1.5 hrs at 170 degrees (fan forced oven). Cover with foil if it starts to brown too quickly. Loaf is done when a skewer comes out clean.
/ speed 4. Scrape down & repeat as necessary. Tip
Serve warm or cold.
This loaf freezes well. Just slice & then freeze ready for eating later.
For a different flavour loaf, try replacing the rhubarb with frozen berries of choice or replacing the lime zest with lemon or orange.
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
Delicious. I love rhubarb so i used 200g & i only had 200g of raw sugar but that was fine. My neighbour loved it as well & wants the recipe
I used a Packham pear, roughly 180 g , reduced the sugar to 220 g and because there seemed to ba a lot Of mixture I baked it in a 22 cm cake pan. I also used the juice of the lime and made up the rest with milk. The cake was delicious.
I used 150g of rhubarb. I'll definitely use at least 200 next time. it was a beautiful cake. great for school lunch boxes.
A delicious cake like consistency. I used 150 g rhubarb and agree with other comment and would try 200 g next time. I just dropped back sugar slightly and used zest of 1 1/2 limes but that's all down to personal preference. A great recipe - thank you. Would never have thought to try this combination otherwise.
Elise Hinkley, HAPPY HINKS
Yum. Yum. It definitely doesn't need butter as the picture suggests as it is lovely and moist. Mine didn't all fit in the loaf pan so I made a few muffin size and I will probably do them all like this next time as the cooking time is so much shorter. I will also add extra rhubarb next time. A great way to use up left over ricotta.
A lovely cake, very well received by all. I would add extra rhubarb next time. Maybe even 200 grams. I used kafir lime zest, which gave it an extra strong lime taste.
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