Rhubarb grows well in my garden and at the moment it’s abundant despite the summer heat. I haven’t baked for a while due to the hot weather however, it’s a little cooler today. Autumn has arrived and with it the new season’s apples. A long weekend is upon us here in Melbourne and many, including us, are heading out of the city. We have been camping at the same spot for many, many years and after our camp dinner a sweet treat always completes the meal.
50 grams unsalted butter
1/3 cup soft brown sugar
2 teaspoon cinnamon (sifted)
2 teaspoon mixed spice (sifted)
3 Apples peeled (2 cut into thin wedges + 1 grated)
2 sticks of Rhubarb (cut into pieces)
125 grams softened unsalted butter
1 cup soft brown sugar extra
2 eggs lightly beaten
2 cups plain flour (sifted)
1 teaspoon baking powder (sifted)
300 gram tub Sour Cream
1 teaspoon Vanilla Essence
(extra butter to grease the cake tin)
Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Serves: 8-10 people
Preheat the oven to 180°C. Grease and line a 20cm cake tin with baking paper.
Melt 50 grams of butter and pour over the base of the cake tin. Sprinkle 1/3 of a cup of brown sugar and 1/2 teaspoon of cinnamon. Peel and cut the 2 apples in wedges (slice on the thinner side) and rhubarb pieces. Arrange sliced apples and rhubarb neatly in the cake tin.
Cream the butter and brown sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the vanilla essence and beat for a little longer. Grate the third apple and combine with the egg mixture.
Sift flour, baking powder, remaining cinnamon and mixed spice into a separate bowl, then fold into the egg mixture. Add the sour cream and continue folding until well combined.
Pour the cake mixture over the arranged apples and rhubarb, spreading the mixture evenly around the cake tin. Place in the oven and bake for 40-50 minutes. You can use a skewer to test if the cake is ready by putting it through the centre of the cake. Remove from the oven and allow to stand for 1 hour before turning the cake out.
For this cake I used Royal Gala apples however, other varieties such as Granny Smith, Pink Lady, Fuji, Jonathan can also be used.
The end result is a moist fine textured cake with the luscious topping of rhubarb, apple and syrup.