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)
- Preheat the oven to 180C /350F.
- Butter an 8-inch springform pan.
- Cut the apples into 1- to 2-inch chunks.
- Whisk the flour, baking powder & salt together in small bowl. I added a tsp of cinnamon as i love cinnamon in my apple cakes.
- 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.
- Whisk in the flour till you have a smooth, rather thick batter.
- Using a rubber spatula, fold in the apples and rhubarb, turning the fruit so that it’s coated with batter.
- Scrape the mix into the pan and poke it around a little with the spatula so that it’s even.
- 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.
- 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.
- 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.
- This cake will keep for about 2 days at room temperature.