Ingredients
- 6 pieces rhubarb stalks, trimmed, cut into 15cm lengths
- 70 g brown sugar
- 100 g water
- 200 g raw sugar
- 1 lemon rind only
- 100 g Butter, unsalted, room temperature
- 2 eggs
- 1 teaspoon vanilla essence
- 150 g SR flour
- 20 g Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg or 160 deg fan forced.
Grease and line a 20 cm square cake tin.
Place brown sugar and water into mixing bowl and heat 5 mins/ 80 deg/ speed 4.
Pour into prepared tin and arrange rhubarb over caramel.
Wash and dry mixing bowl.
Place raw sugar and lemon rind into mixing bowl and mill 10 secs/ speed 8.
Add butter, eggs and essence and mix 20 secs/ speed 5. Scrape down sides of bowl.
Add flour and milk and mix 20 secs/ speed 6. Scrape down sides of bowl and mix a further 5 secs/ speed 4.
Pour mixture over rhubarb and carefully smooth top, taking care not to disturb rhubarb.
Bake for 45 minutes, until cake springs back when touched. Invert onto a serving plate while still hot. May be enjoyed with thick cream!
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
Ate it warm, so delicious!
I have made this recipie so many times- highly recommend. Super easy andf very tasty.
Delicious! I made the Rhubarb-ade recipe first and used the leftover stewed rhubarb in the base of this, leaving out the lemon as the stewed fruit already had lemon in it. I didn't have a 20 x 20 tin so used a 9 inch round tin instead. Rhubarb stuck to the bottom a little even though it was lined but I just scooped it out and stuck it back on top of the turned out cake.
Really yummy especially when it's still warm out of the oven!
One of my favourites!
I’m making this for the second time, it’s superb!
Very Nice cake. Everybody loved it!!
Joelle Colless
I LOVE this cake, it's delicious warm or cold, with custard or cream (a big healthy dollop of double cream). One of my all time favourites. Rhubarb just makes me think of my Nanna - she grew it, and she stewed it. Everyone did from that vintage.
I double the brown sugar - for even more caramel!
Deeelish!!! And so easy..... my 'caramel' wasn't very thick but rather runny but it seemed to absorb into the cake once inverted.
This will be a keeper, thanks for the share.
Amazing hot or cold. I did slightly increase the sauce by about 20%. Perfect with some cream amd fresh strawberries. Thanks for sharing!!
Victor..
Nice cake!
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