V-Zug Recipes and Tips

Rhubarb Cake - 
Hot Air Humid 160'C either CombiSteam or Combair

I have made a lot of cakes in my time and this one is my all time favourite for flavour, texture and ease of making.

Prep time - 20 mins
Cooking time 45-50 mins

125g butter softened
1 1/2 cups of firmly packed brown sugar
1 egg
2 cups plain flour
1 tsp baking soda
250g sour cream
2 cups rhubarb cut into 2cm pieces

TOPPING
1/2 cup sugar
1/2 cup chopped nuts (I like pistachios if I have them)
1 Tbsp melted butter
1 tsp cinnamon or mixed spice (I prefer the full flavour of mixed spice)

Preheat oven on Hot Air Humid setting to 160'C (4-5 mins is all it takes)
Grease and line a 23cm round tin
Cream butter and sugar
Beat in egg
Sift flour and baking soda together and fold in alternately with the sour cream
Stir in rhubarb
Spread mixture evenly in tin
Sprinkle over combined topping ingredients and bake for 45-50 mins or until skewer comes out clean near centre of cake.
Serve warm or cold with "moosh moosh"

Moosh Moosh - is equal parts of stiff whipped cream and plain yoghurt (I use light greek style yoghurt) and a little honey to taste. Whip the cream first, then gently fold in the yoghurt and honey (red gum honey from Woolworths is fabulous)
This makes a great dessert on its own ( serve and present in a glass like chocolate mousse ) by folding through- but not mixing in, after the honey your choice of puréed fruit- or you could layer it or heap it on top. We love it with passionfruit and/or mango. Woolworths do a passionfruit/mango sauce (found in the topping section) which is a very acceptable standby when fresh is not available.

I really want to try this recipe using other types of fruit like apples, pears, plums, apricots .... but I so love rhubarb that I give in at the last minute!
Please someone, give it a go and let me know what you think.
This cake could be made without the topping if you are short of time but for wow factor, go with it and you will not be disappointed.

Hot Air Humid is definitely the best setting for cakes and 160'C is the best temperature in my experience. At the last cooking demonstration another participant and I agreed that using the automatic baking selection (eg R33 in Combair) gave a really poor result with cakes being way overcooked. 
I tend to use the Combisteam oven for all cakes as I don't need all the space of a regular oven (except for my traditional fruit cake - recipe to come). However, next time I need to do 2 cakes at once I want to do the same cake in each oven at the same setting to see if there is any difference in the finished product.
If you are new to Vzug ovens, when using standard recipes for cakes, always lower the recommended cooking temperature by 20'C and this will usually cook in the recommended time given with a superior result by using Hot Air Humid.