Preparation time
0min
Total time
0min
Portion
8
portion(s)
Level
easy
Ingredients
Variation Rhubarb Cake
- 1 tsp cinnamon, plus 50gm Brown Sugar
- Rind of 1/2 Lemon, plus 20g Self-Raising Flour
- 60g Butter
- 350g Brown Sugar, firmly packed
- 2 eggs
- 1 tsp bicarbonate of soda
- 300g plain flour
- 300g Sour Cream
- 500g Rhubarb, roughly chopped in 2cm pieces
- 70g Brown Sugar, firmly packed
- 1 tsp vanilla essence
- 1 tsp cinnamon
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 C.
Grease deep 22cm round cake pan, line base with Baking paper.
Mix brown sugar and cinnamon for 20 seconds on Speed 3. Set aside Cinnamon Sugar.
Add butter, brown sugar, vanilla essence and eggs and mix for 20 secs on speed 5.
Add flour, bicarbonate of soda, cinnamon and 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 mixture.
Bake in oven for about an 1 hour to 1 hour 20 minutes. 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.
Kate’s Rhubarb Cinnamon Cake
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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