Ingredients
- 400 grams rhubarb cut into 2.5cm pieces
- 150 grams sugar
- Rind of 1 Lemon
- 1 egg
- 250 grams plain yoghurt
- 100 grams Grapeseed Oil, (or vegetable oil)
- 300 grams gluten free flour plain, (or pastry or plain flour)
- 15 grams baking powder
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
2. Grease and line round cake tin and grease 12 muffin tins.
3. Place lemon rind in TM bowl and zest for 10 seconds on speed 8.
Set aside.
4. Place rhubarb into TM bowl with 40 grams of the sugar.
Cook for 12 minutes at 100 degrees on Reverse and soft speed.
Remove and set aside.
5. Place egg and remaining sugar in TM bowl for 20 seconds on speed 5.
6. Add yoghurt and oil and mix for 15 seconds on speed 5.
7. Add flour, baking powder and lemon zest, and mix for 50 seconds
on speed 6.
8. Add rhubarb and stir through on Reverse, speed 1 for 5 seconds.
9. Pour half of mixture into cake tin and other evenly into muffin tins.
10. Bake muffin-sized cakes for 15-20 minutes and cake for 35-40 minutes.
11. When cold, dust with icing sugar and serve.
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
unfortunamely this was not a hit, came out quite rubbery.
Delicious. We used it as a dessert and served it with custard and ice-cream.
i love the recipe. ive made it with blue berrys and im going to attempted to make it using oranges. ive microwaved 3 whole oranges then blitz in thermo will add that instead of the rhubarb.
Muffy
"Gentle stir setting"