It’s rhubarb 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 give it a try. Vanessa, a friend and  new Thermomix customer, is the author of the beautiful blog Style and Shenanigans.  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 Thermomix cake recipe.  Firstly, there is very little butter, only 60g, but it 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. The recipe 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 is really a very tart fruit. And sugar, well, it makes it sing.  If you are wanting an even quicker method, you can chop the rhubarb stalks into thirds and then chop it finer in the Thermomix.  Just ensure you do this step first   5sec/sp5 and set aside. The quantity of rhubarb in the recipe is too much t...