Rhubarb and Cinnamon Cake
 
 
Author:
Serves: Serves 10-12
Ingredients
  • 60g butter
  • 300g dark brown sugar
  • 1 lemon - peel of
  • 2 eggs
  • 1 tsp vanilla
  • 300g plain flour
  • 1 pinch salt
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 250ml sour cream
  • 500g ( approx. 1 bunch) rhubarb - washed, ends removed and cut into 2cm pieces
  • Topping
  • 1 tsp cinnamon
  • 80g dark brown sugar
Instructions
  1. Preheat oven to 180'C and grease a round 22cm cake tin, preferably spring form.
  2. Add lemon peel to the TM bowl with 30g of flour and mill 20secs/Sp10.
  3. Add 300g of sugar and butter (in large cubes) into bowl and cream 20secs/Sp5.
  4. Scrape down the bowl and add eggs, one at a time, allowing about 20secs between for them to combine 1min/Sp5. Scrape down bowl and whip another 30secs/Sp5.
  5. Add remaining 270g flour, bicarb, salt, and cinnamon to bowl and combine 10secs/Sp3, add sour cream and half of the rhubarb and combine a further 10secs/Sp3 with the aid of the spatula. Ensuring not to over beat.
  6. Place half of the mixture into baking tin, place remaining rhubarb on top, add remaining mixture and stir to combine. (This can be done in an large bowl if desired and then placed into a tin.)
  7. Smooth over with your spoon. Remember to use the Turbo function to get the last bits of batter from your bowl.
  8. Mix topping ingredients together and sprinkle over cake. Place in oven for 1 and ¼ hours or until cooked through. Allow to cool for 20 mins in tin and remove to a cake rack to cool.
Recipe by My Melbourne Thermo at http://mymelbournethermo.com.au/rhubarb-and-cinnamon-cake/