In botanical terms, rhubarb is a vegetable, but due to its sour, fruity taste, it is often used to make compotes and cakes in this country and is therefore wrongly classified as fruit.
We from #country house team don't care which family it belongs to as long as we can enjoy it regularly. Rhubarb is in season from April to June, our #Thermomix® runs all year round. Today he conjures up this delicious lightning cake:
Cooking time 40 minutes
Preparation 10 minutes
portions 1 tray
INGREDIENTS
Dough
- 350 g Flour type 405
- 200 g sugar
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 200 g butter or margarine soft
- 5 eggs Size M
- 150 g Natural yogurt
- 130 g Amarettini Cookies
Topping
- 300 g Rhubarb cleaned in 2 cm pieces
INSTRUCTIONS
Preheat the oven: O/U 180° or hot air 160°. To make the dough, put all the ingredients except the rhubarb and amarettini into the blender jug and mix briefly at speed 6 and then for 1.5 minutes/speed setting 4 to form a smooth dough.
Add the amarettini and fold in briefly on reverse/speed setting 2-3. Spread the batter onto the baking tray and arrange the prepared rhubarb pieces on top.
Place the cake in the oven and bake for approx. 40 mins. Leave the finished cake to cool on a wire rack and then sprinkle with powdered sugar or caster sugar.
