Rhubarb and Cinnamon Cake

Rhubarb is in season.  It seems to be one of those flavours that you either love or hate.  I am definitely a lover!

Hence, when I saw this recipe over at Style and Shenanigans I was keen to try. Vanessa, a friend and  new Thermomix customer, is the author of this beautiful blog.  With a focus on an everyday, achievable style that oozes sophistication she covers everything from fashion, entertaining, travel and decorating.  Vanessa was all-up for me to convert her recipe into Thermomix format.

A few things to note about this recipe.  It is high in the sugar stakes.  The original recipe was even higher, 380g for the cake alone, but I just couldn't do it!  I have reduced the quantity to 300g plus the 80g for the topping.  The reason for so much sugar is obviously that rhubarb really is a very tart fruit, and sugar, well, it makes it sing.  The recipe has very little butter, but makes up for the fat content in sour cream.  I love the texture that sour cream (or yoghurt) gives to a cake.  You will notice when you make the cake that there isn't much liquid, that is because the rhubarb itself, when cooked, gives a lot of moisture.  For an even quicker method you can chop the rhubarb into thirds and then chop finer in the Thermomix.  Just ensure you chop it in the Thermomix first and set aside.  5sec/sp5.  Set aside. The quantity of rhubarb in this recipe is too much to add it all to the TM bowl and so I added half to the mixture then mixed the rest in the tin.  If this is a little too rustic for you, then you could mix it all together in a larger bowl.  Lastly, as always with cakes in the Thermomix, don't over beat.  Use the spatula to help the flour and sour cream to mix in.

Rhubarb and Cinnamon Cake

Recipe by Tamara Morris - My Melbourne Thermomix

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.) 
8. Smooth over with your spoon.  Remember to use the Turbo function to get the last bits of batter from your bowl.
9. Mix topping ingredients together and sprinkle over cake. Place in oven for 1 and 1/4 hours or until cooked through. Allow to cool for 20 mins in tin and remove to a cake rack to cool.

After enjoying this cake, I thought that a crumbled hazelnut/sugar/cinnamon/butter topping would be beautiful for next time. Oh, and it tastes even better the next day!