Rhubarb Cake

Rhubarb Cake

Cake

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Cook Time

1 h

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Rhubarb Cake is ready in 1 h. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rhubarb cake is a delicious recipe for spring. With fresh rhubarb, a fluffy dough and crunchy crumble, it is a treat for every cake lover. Preparation takes about 60 minutes and yields a cake that is ideal as a dessert or for coffee.

Ingredients (12 ingredients)

  • 750 g Rhubarb
  • 375 g Flour
  • 200 g Sugar
  • 150 g Butter or margarine
  • 50 g Marzipan raw material
  • 3 piece Eggs (size M)
  • 0.5 packet Baking powder
  • 1 piece grated zest of 1 untreated lemon
  • 3 tbsp Melting flakes
  • 4 tbsp Milk
  • Icing sugar for dusting
  • Baking paper

Preparation (8 steps)

1

Prepare rhubarb

Wash, clean and cut 750 g rhubarb into approx. 1 cm pieces. Set the rhubarb aside.

2

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Put 375 g flour, 200 g sugar, 150 g butter or margarine in pieces, 50 g marzipan raw material in pieces, 3 eggs (size M) and 1/2 packet baking powder into the mixing bowl. Insert the Patix dough knife and process for 2 min./kneading stage to a smooth dough.

2 min
3

Add lemon zest

Thermomix® Setting
10 sec/Speed 3

Add grated zest of 1 untreated lemon to the dough and stir in for 10 sec./speed 3.

10 sec
4

Roll out dough and place in shape

Roll out the dough on a floured work surface and place in a greased or baking paper-lined springform pan (approx. 26 cm diameter). Form a small rim.

5

Spread rhubarb on the dough

Spread the rhubarb pieces evenly on the dough.

6

Prepare crumble

Thermomix® Setting
10 sec/Speed 4

Put 3 tbsp melting flakes and 4-5 tbsp milk into the mixing bowl and stir for 10 sec./speed 4. Spread the crumble over the rhubarb.

10 sec
7

Bake cake

Bake the cake in a preheated oven at 180°C top/bottom heat for approx. 30-40 minutes.

8

Let the cake cool and dust

After baking, remove the cake from the oven and let it cool on a wire rack. Dust with icing sugar before serving.

Finished cooking? Great! 🎉

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About this recipe

Rhubarb cake, a classic that always reminds me of my childhood. My grandma had a huge rhubarb bush in the garden, and in the spring there was nothing better than baking this cake with her. The slightly sour taste of the rhubarb, combined with the sweetness of the dough and the crunchy crumble, is simply unbeatable. The rhubarb itself is of course the star of this cake. It brings a pleasant acidity that harmonizes perfectly with the sweetness of the dough. Make sure to use fresh, firm rhubarb. The flour provides the structure of the dough, while the butter or margarine makes it juicy and smooth. The sugar contributes to the sweetness, and the eggs bind the ingredients and give the dough a loose consistency. The marzipan raw material is a little secret that gives the dough a fine almond note and additional juiciness. The lemon zest rounds off the taste and gives the cake a fresh note. The melting flakes in the crumble provide a nice crunch, and the milk combines the ingredients into a crumbly mass. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. Start with the dry ingredients and then add the wet ones. Make sure that the butter or margarine is not too soft, otherwise the dough may become too sticky. If the dough is too firm, you can add some milk. The crumble should not be too moist, otherwise they will stick together when baking. If they are too dry, add some milk. For a vegetarian version, you can simply use butter instead of margarine. For a vegan version, you can replace the butter with vegan margarine and the eggs with applesauce or flaxseed flour. You can also add other spices, such as cinnamon, cardamom or ginger. Serve the rhubarb cake lukewarm with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes perfectly with a cup of coffee or tea. The cake can be kept in the refrigerator for about 2-3 days. You can also freeze it. For preparation, you can prepare the dough and the crumble the day before and keep them in the refrigerator. However, you should only cut the rhubarb shortly before baking, as it will otherwise draw water.

Created by

Carmen

Carmen

Community member

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Activity: Very active
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Tags

#Baking #Spring #Cake #Rhubarb #Wundermix WunderSlicer V2 #Meistermix Patix

Allergens

  • Wheat
  • Eggs
  • Milk
  • Almonds
  • Hazelnuts

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