Ingredients
- 1 Cinnamon Stick, plus 20gm Raw Sugar
- Rind of 1/2 Lemon, plus 20g Self-Raising Flour
- 60g Butter
- 280g Brown Sugar, firmly packed
- 2 eggs
- 130g self-raising flour
- 150g plain flour
- 240g Sour Cream, or Natural Yogurt
- 500g Rhubarb, roughly chopped in 2cm pieces
- 70g Brown Sugar, firmly packed
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 C.
Grease deep 23cm round cake pan, line base with Baking paper.
Break the Cinnamon Stick into four pieces and mill with raw sugar for 1 min on Speed 10. Set aside Cinnamon Sugar.
Use a peeler to make strips from the half of Lemon.
Place the Lemon strips and self-raising flour in the TM Bowl and mill for 15 seconds on speed 9.
Add butter, brown sugar and eggs and mix for 20 secs on speed 5.
Add flours, one tablespoon of cinnamon sugar, sour cream and mix for 20 secs on speed 5.Stir in Rhuburb on Reverse, about 1 minute on speed 2.
Spead cake mixture into prepared pan, sprinkle with remaining Cinnamon sugar and extra Brown Sugar.
Bake in oven for about an 1 hour. Check its cooked by inserting a skewer. When is comes out clean its done. Stand cake in pan for 5 minutes, turn onto wire rack to cool.
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
I used stewed rhubarb(sweetened with honey) & a lot less sugar. Yummy
Oh dear I made this on a whim, followed the recipe and was a total disaster. Did give us a good laugh though.......
My family loved this.
Absolutely fantastic cake, used GF flour and super impressed it lasted more than one day...delicioys...TOTALLY AMAZING cake ..Thankyou
Very nice! Reduced the sugar down to 175g , but used vanilla yogurt ( with stevia) . Only had 300g of rhubarb which was fine but 500g would have been even nicer.
I made this for a family gathering. It was an absolute hit. Cooked for one hour in a bundt tin and it turned out perfect. Served with whipped cream and/or plain yoghurt, yummo! Thank you for the recipe.
Delicious. I made a gf version as hubby is coeliac. Reduced sugar to 180g and added 1tsp baking powder. I also shredded rhubarb more than recipe. Will save as a favourite
Tx Nonie! The best! Definitely a keeper. Instructions were perfect. Hope you post more!
Half cinnamon stick. Extra minute to mix rhubarb into mixture. 75mins on Bake
I made this tonight and it is delicious!! Easy to make and sooooo yummy
I cooked it for 1 hour in a fan forced oven. Only thing I'll do differently next time is leave the cake in the tin to cool.....it broke when I turned it out. We had a piece with ice cream as soon as I turned it out of the tin.....so hard to stop at one piece 
It makes a nice dessert if served warm.