Ingredients
Cake
- 60 grams Butter
- 1 tsp Finely grated lemon rind
- 300 grams brown sugar
- 2 eggs
- 150 grams self-raising flour
- 150 grams plain flour
- 1 teaspoon ground cinnamon
- 240 grams sour cream
- 500 grams fresh rhubarb, trimmed and chopped coarsley
- 75 grams brown sugar, extra
- 1 teaspoon ground cinnamon, extra
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180degress. Grease a 23cm round springform tin. Line with baking paper.
Beat butter, sugar and eggs 45secs/SP 4.5 or until light and fluffy. Mixture may curdle.
Add flours and cinnamon, sour cream and mix until combined. 30 secs/Sp4.5.
Add chopped rhubarb and mix
"Dough mode" 30 secs. Spread mixture into prepared tin.
Sprinkle top with extra brown sugar and cinnamon.
Bake in preheated oven for 1 hour. Stand in pan for 5 mins before turning onto wire rack to cool.
Serve warm or cold with cream and/or icecream.
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.
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