Rhubarb Cakes

Name: Rhubarb Cakes
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 400 g Rhubarb; 1 tbsp Sugar; 110 g Sugar; 2 piece Eggs (size M); 1 Pck. Vanilla sugar; 60 g Flour; 150 g Whipping cream; Powdered sugar for dusting; Fat for the molds

Cake

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This rhubarb cake is an absolute harbinger of spring! The combination of the tart rhubarb and the sweet, creamy filling is simply irresistible. I especially like to make it when the first rhubarb is harvested from the garden. The preparation is a bit more complex, but the result is well worth it. Perfect for a cozy afternoon with friends or as a sweet ending to a delicious meal. And the best part: it tastes good both warm and cold!

Ingredients (9 ingredients)

400 g Rhubarb
1 tbsp Sugar
110 g Sugar
2 piece Eggs (size M)
1 Pck. Vanilla sugar
60 g Flour
150 g Whipping cream
Powdered sugar for dusting
Fat for the molds

Preparation (7 steps)

Prepare rhubarb

Wash the rhubarb, peel if necessary, and cut into pieces at an angle. Mix rhubarb and 1 tbsp sugar in a bowl and let sit covered for about 20 minutes.

Boil sugar water

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 90 g sugar and 200 ml water to the mixing bowl and bring to a boil for 5 min./100°C/speed 1.

300

Simmer rhubarb

Thermomix® Setting

4 min/212°F/Linkslauf Speed 1 100 Reverse

Add the rhubarb and simmer for 4 min./100°C/reverse rotation speed 1.

240

Reduce syrup

Thermomix® Setting

10 min/Varoma/Speed 1 Varoma

Pour rhubarb into a sieve, collecting the liquid. Return liquid to the mixing bowl and cook for 10 min./Varoma/speed 1 without the measuring cup until the syrup is reduced to approx. 80 ml.

600

Beat eggs

Thermomix® Setting

3 min/Speed 3,5

Add eggs, 20 g sugar and vanilla sugar to the mixing bowl and beat with the butterfly inserted for 3 min./speed 3.5 until creamy.

180

Prepare dough

Thermomix® Setting

10 sec/Speed 3

Add flour and stir in for 10 sec./speed 3. Remove butterfly. Add cream, rhubarb syrup and rhubarb and stir in for 5 sec./speed 2.

Baking

Distribute the dough evenly into 4 greased ovenproof molds (15 cm Ø; 250 ml capacity) or into a large mold. Bake in the preheated oven (electric oven: 180 °C/fan oven: 160 °C) for approx. 30 minutes until golden brown. Remove small cakes. Serve warm or cold as desired. Dust with powdered sugar before serving.