Rhubarb Cake
Pane-Bistecca
Unfortunately, we don’t have rhubarb here, but a friend of mine import’s food from Europe and so I found this frozen rhubarb at his shop. I used them to make this wonderful rhubarb cake!
I made the dough in the TM6 and the custard too, which resulted in a very tasty cake.
I like the tartness of rhubarb, it’s a shame that it’s not available here, or only frozen.
I made the dough in the TM6 and the custard too, which resulted in a very tasty cake.
I like the tartness of rhubarb, it’s a shame that it’s not available here, or only frozen.
Ingredients
For a 22 cm Diameter Cake
For a 22 cm diameter Cake: 500 g Rhubarb cut into 1-2 cm pieces (if fresh, I add 1 tbsp sugar to them and let them steep for 15 minutes)
100 g Butter diced
200 g Flour
50 g Powdered Sugar
1 Egg
1 Pinch of Salt
200 g Cream
1 tbsp Vanilla paste
60 g powdered Sugar
2 Egg yolks
Dough in the TM6
Icing
Instructions
1
Step 1
To make the dough, place the butter, flour, salt, sugar and egg in the Thermomix and knead for 30 seconds/speed setting 4. Then flatten slightly and wrap in cling film and chill in the fridge for 30 minutes.
2
Step 2
Then press the dough into the greased baking tin (22 cm diameter) and pull up the sides. Prick the base several times with a fork.
3
Step 3
Bake blind in the oven at 180 C degrees for 15 minutes. (I didn’t put anything on top as the base is pricked and therefore doesn’t bubble.)
4
Step 4
For the icing, put all the ingredients into the TM6 and mix together for 30 seconds/speed setting 4.
5
Step 5
Place the rhubarb on the dough and pour the icing over it. Bake in the oven at 180 C degrees for 35-40 minutes.
Notes
A Sunday cake for me! Here are more Rhubarb Recipes
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