Rhubarb Cake with Almonds

Name: Rhubarb Cake with Almonds
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 Portionen
Ingredients: 1.25 kg Rhubarb; 150 g Sugar; 65 g Sugar; 100 g Sugar; 2 tbsp Sugar; 200 g Flour; 50 g Cornstarch; 125 g Margarine, cold; 3 piece Eggs (Gr. M); 250 g Low-fat curd cheese; 100 g Ground almonds (without skin); 0.5 piece Grated zest of organic lemon; 1 tbsp Flaked almonds; Powdered sugar for dusting; 750 g Dried peas for blind baking

Cake

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Rhubarb Cake with Almonds is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rhubarb cake with almonds is an absolute classic that I bake anew every spring! The combination of the tart rhubarb and the sweet almonds is simply unbeatable. The shortcrust pastry base is quickly prepared in the Thermomix® and topped with a creamy curd cheese-almond filling. Perfect for Sunday coffee or as a highlight on the cake buffet. The cake can be prepared well in advance and tastes wonderfully juicy even the next day. A must for all rhubarb lovers!

Ingredients (15 ingredients)

1.25 kg Rhubarb
150 g Sugar
65 g Sugar
100 g Sugar
2 tbsp Sugar
200 g Flour
50 g Cornstarch
125 g Margarine, cold
3 piece Eggs (Gr. M)
250 g Low-fat curd cheese
100 g Ground almonds (without skin)
0.5 piece Grated zest of organic lemon
1 tbsp Flaked almonds
Powdered sugar for dusting
750 g Dried peas for blind baking

Preparation (10 steps)

Prepare rhubarb

Clean, wash and cut 1 ¼ kg rhubarb into pieces. Mix the rhubarb pieces with 150 g sugar in a bowl and let it steep for at least 30 minutes.

Prepare shortcrust pastry

Thermomix® Setting

2 min/Kneading speed

Put 200 g flour, 50 g cornstarch, 65 g sugar, 125 g cold margarine in pieces and 1 egg into the mixing bowl. Knead 2 min./kneading stage to a smooth dough. Wrap the dough in cling film and chill covered for approx. 30 minutes.

120

Steam rhubarb

Thermomix® Setting

4 min/212°F/Speed 1 100

Put the rhubarb and sugar in the mixing bowl and steam for 4 min./100°C/level 1, but do not let it fall apart. Pour the rhubarb into a sieve and drain, collecting the juice.

240

Roll out dough and prepare mold

Grease a springform pan (26 cm Ø) with some margarine. Roll out half of the dough on a lightly floured work surface and use it to line the bottom of the springform pan. Close the edge of the mold around it. Form the remaining dough into 2 rolls (approx. 36 cm long each) and press it up to approx. 4 cm high on the edge.

Prepare blind baking

Place a large sheet of baking paper in the mold and fill with approx. 750 g dried peas.

Prepare curd cheese mixture

Thermomix® Setting

20 sec/Speed 3

Separate 2 eggs. Put 250 g low-fat curd cheese, 2 egg yolks, 100 g sugar, 100 g ground almonds and the grated zest of ½ organic lemon into the mixing bowl and stir for 20 sec./level 3. Transfer.

Beat egg whites

Thermomix® Setting

3 min/Speed 3,5

Put 2 egg whites and 2 tbsp sugar into the mixing bowl. Beat with the butterfly 3 min./level 3.5 until stiff. Carefully fold the beaten egg whites into the curd cheese mixture.

180