Rhubarb Cake with Polenta
Cake
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Rhubarb Cake with Polenta is ready in 1 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This rhubarb cake with polenta is an absolute highlight in spring! The combination of sour rhubarb and slightly nutty polenta makes it something special. I like to bake it in a jar, so it is not only super practical to take away, but also looks pretty. The preparation is very easy with the Thermomix® and the cake keeps well for a few days. A great recipe for Sunday brunch or just for coffee!
Ingredients (13 ingredients)
-
500 g Rhubarb
-
250 g Sugar
-
150 g Flour
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1 tsp Baking soda
-
1 pinch Salt
-
1 tsp Cinnamon
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155 g Fine polenta
-
2 piece Egg
-
125 g Butter
-
250 g Natural yoghurt
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1 Pck. Vanilla sugar
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Fat for the jars
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Breadcrumbs for the jars
Preparation (9 steps)
Prepare rhubarb
Cut 500 g rhubarb into 1/2 cm wide slices and place in a bowl. Add 100 g sugar and mix. Let the rhubarb steep for a maximum of 30 minutes.
Mix dry ingredients
Put 150 g flour, 1 tsp baking soda, 1 pinch of salt, 1 tsp cinnamon and 155 g polenta in the mixing bowl and mix for 10 sec./speed 4.
Stir butter and sugar
Put 125 g butter and 150 g sugar in the mixing bowl and stir for 20 sec./speed 4.
Add eggs and vanilla sugar
Add 2 eggs and 1 packet vanilla sugar and stir for 20 sec./speed 4.
Stir in yoghurt and flour mixture
Alternately add 250 g natural yoghurt and the flour mixture from the mixing bowl and stir in for 30 sec./speed 3. Use a spatula to loosen everything from the edge.
Fold in rhubarb
Add the steeped rhubarb with the juice to the mixing bowl and fold in for 10 sec./reverse/speed 2.
Fill dough into jars
Grease preserving jars (à 400 ml) and sprinkle with breadcrumbs. Fill the dough into the jars (max. 1/2 to 2/3 full).
Bake cake
Place the filled jars in the preheated oven at 180°C and bake for about 1 hour. After 40 minutes, cover the jars.
Let cool
Close the jars with the appropriate lids immediately after baking and let them cool in the open oven.
Finished cooking? Great! 🎉
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Created by
Anna Rossi
3
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
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