This lovely apple and rhubarb cake is quick and super easy to make. Just a few simple steps and ingredients, and youโll be enjoying a sweet, tangy, and delicious seasonal treat.
This apple and rhubarb cake is the perfect way to make the most of rhubarb season - tender, sweet, tangy, and incredibly easy to make. Just a bit of chopping and stirring, and you're done.
Try more quick and easy desserts like the White Chocolate and Raspberry Blondies or the Peach Tart Tatin.
Ingredients: 7 + salt
Prep time: 25 minutes
Bake time: 55 minutes
Recipe ingredients
Rhubarb: I had lots of very thin stalks this time, but 3-4 thick ones (about 12.5 oz / 350 g) are just right. If you're using thick stalks, cut them in half lengthwise first, then chop into smaller pieces. If you have more rhubarb, try this Strawberry and Rhubarb Compote, too.
Apples: It's best to use sweet and tart apples that hold their shape when baked, like Pink Lady (my choice), Granny Smith, or Braeburn.
Batter ingredients: All-purpose flour, granulated sugar, eggs, vanilla extract, butter, baking powder, and salt.
See the recipe card for the full recipe and ingredient quantities.
How to make rhubarb and apple cake?
Step #1: Place chopped rhubarb and apples in a bowl and mix them with two tablespoons of granulated sugar.
Step #2: Beat the sugar and soft butter until light, scraping the bowl.
Step #3: Beat in the eggs, one at a time.
Step #4: Add mixed flour, baking powder, and salt and stir briefly.
Step #5: Transfer the batter to the prepared springform.
Step #6: Cover with apples and rhubarb and bake.
Tips
Always discard the rhubarb leaves; they are poisonous!
Preheat the oven and prepare the pan before you start making the batter. If the batter sits too long while waiting for the oven to heat up, the baking powder will lose its effectiveness, and the cake wonโt rise properly.
Nice additions: You can add two tablespoons of raisins to the rhubarb and apple mixture or sprinkle the cake with chopped almonds before baking it.
Store
Store the rhubarb apple cake in an airtight container for about 2 days at room temperature or 4-5 days in the refrigerator.
Freeze it, well wrapped in foil, for up to 3 months.
More cakes
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๐ Recipe
Apple and Rhubarb Cake
Equipment
- Springform 9 inches (23 cm)
- Stand mixer or hand mixer
- Bowls
- Rubber spatula
Ingredients
Rhubarb and apples:
- 12.5 oz rhubarb Note 1
- 2 small apples about 6 oz 170 g, Note 2
- 2 tablespoons granulated sugar
Cake batter:
- ยพ cup granulated sugar
- ยพ cup unsalted butter soft
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ยฝ cups all-purpose flour
- 2 teaspoons baking powder
- ยผ teaspoon fine sea salt
- a little confectionerโs sugar to sprinkle over the cake
Instructions
- Preparations: Preheat the oven to 375ยฐF (180ยฐC). Grease and flour the springform pan, then gently tap out the excess flour over the sink.
- Rhubarb and apples: Wash, dry, and cut the rhubarb into small pieces (about ยฝ inch / 1 cm). Place them in a large bowl. Peel, core, and chop the apples to about the same size as the rhubarb. Add them to the rhubarb, stir in the sugar, and set the bowl aside while you prepare the batter.12.5 oz rhubarb + 2 small apples + 2 tablespoons granulated sugar
- Beat wet ingredients: Beat the sugar and soft butter at high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating for about 30 seconds after each. Add the vanilla extract and stir for another minute.ยพ cup granulated sugar + ยพ cup unsalted butter + 3 large eggs + 1 teaspoon vanilla extract
- Add dry ingredients: In another bowl, mix the flour, baking powder, and salt. Add this mixture to the wet ingredients and stir briefly at low speed until just combined.1 ยฝ cups all-purpose flour + 2 teaspoons baking powder + ยผ teaspoon fine sea salt
- Assemble the cake: Transfer the batter to the prepared pan. Evenly spread the rhubarb and apple mixture over the top.
- Bake the apple and rhubarb cake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan. Then transfer it to a serving platter and, if desired, sprinkle with confectionerโs sugar.a little confectionerโs sugar
Notes
- Rhubarb: As shown in the pictures, I had lots of very thin rhubarb stalks. Regular-sized (thicker) stalks work perfectly too. If they are very thick, cut them in half lengthwise first, then chop into smaller pieces.
- Apples: Use sweet-tart apples that hold their shape while baking. I used Pink Lady, but Braeburn or Granny Smith are great options as well.
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