Apple Rhubarb cake

As I had lot of Rhubarb in the fridge, followed Marie-Hélène’s Apple Cake recipe n tweaked it a bit. 


  • Apples – 4 large
  • Rhubarb, chopped – 1 cup
  • All-purpose flour – 3/4 cup
  • Baking powder – 3/4 tsp
  • Pinch of salt
  • Large eggs – 2 
  • Sugar – 3/4 cup
  • Pure vanilla extract – 1/2 tsp
  • Unsalted butter – 113gm, melted n cooled
  • Dark rum – 3tbsp (optional)


  1. Preheat the oven to 180C /350F.
  2. Butter an 8-inch springform pan.
  3. Cut the apples into 1- to 2-inch chunks.
  4. Whisk the flour, baking powder & salt together in small bowl. I added a tsp of cinnamon as i love cinnamon in my apple cakes.
  5. Beat the eggs with a whisk until they’re foamy. Add sugar and whisk for a minute or so to blend well. Whisk in rum, vanilla and melted butter.
  6. Whisk in the flour till you have a smooth, rather thick batter. 
  7. Using a rubber spatula, fold in the apples and rhubarb, turning the fruit so that it’s coated with batter.
  8. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even.
  9. Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.
  10. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan.
  11. The cake can be served warm or at room temperature, with a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream.
  12. This cake will keep for about 2 days at room temperature.

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