Apple And Rhubarb Cake Recipe

Name: Apple And Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rhubarb, diced and cooked; 1/2 cup apple, pealed diced and cooked; 100 g low-fat margarine; 1 1/4 cups sugar; 1 teaspoon vanilla extract; 3 eggs; 1 2/3 cups flour; 2 teaspoons baking powder; 1/8 teaspoon salt; 1/2 cup sliced almonds

Servings: persons

1/2 cup rhubarb, diced and cooked
1/2 cup apple, pealed diced and cooked
100 g low-fat margarine
1 1/4 cups sugar
1 teaspoon vanilla extract
3 eggs
1 2/3 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sliced almonds

1
Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
2
Mix flour, baking powder and salt. Set aside.
3
In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
4
Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
5
Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

656

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup rhubarb, diced and cooked, 1/2 cup apple, pealed diced and cooked, 100 g low-fat margarine, 1 1/4 cups sugar, and more.

Yes, Apple And Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple And Rhubarb Cake

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