Ingredients
CAKE
- 50 grams Butter
- 2 eggs
- 250-350 grams brown sugar, Depending how sweet you like it
- 320 grams Self Raising Flour
- 220 grams Plain Yoghurt or Sour Cream
- 1 level teaspoon cinnamon
- 500 grams Fresh Rubarb, Roughly cut
- 500 grams strawberries, Halved
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees.
Lightly grease a round, square or loaf tin, line the base with baking paper.
Place butter into TM bowl and melt for 40 seconds at 50 degrees on speed 4.
Add flour, eggs, sugar and yoghurt/sour cream, beat the mixture on speed 4 for 20 seconds or until combined (it is quite a thick mixture) – add the rhubarb and strawberries, beat on reverse for 10 seconds on speed 3.
Put mix into greased tin.
Bake in moderate oven for approximately 1 hour (check after 30mins or so and turn it around in the oven) or until it springs back when touched and browned off on top. You can sprinkle more cinnamon on the top while it is cooling if you wish.This is a moist consistency, slightly sharp and not too sweet cake. Eat on its own or serve with cream, ice cream, custard.
CAKE
Tip
I have also made this cake only using Rhubarb.
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
Did you cook the rhubarb first?
Yuuum! This cake was a huge hit in my house. We all loved it!
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