Are you ready to embark on a mouthwatering culinary adventure that will transform your kitchen into a paradise of sweet and tangy flavors? Chef Freddy's Apple Rhubarb Cake is not just a dessert—it's a magical symphony of seasonal fruits and classic baking that will make your taste buds dance with joy! This irresistible cake combines the tartness of rhubarb with the sweet comfort of apples, creating a dessert that's both nostalgic and exciting.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups rhubarb, chopped
- 2 cups apples, peeled and diced
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Stir in the vanilla extract and milk, mixing until the wet ingredients are fully combined.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped rhubarb and diced apples, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15-20 minutes before slicing.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for added indulgence.
Tips
- Ensure your butter is at room temperature for smoother creaming and better cake texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- Cut rhubarb and apples into uniform, bite-sized pieces for even distribution and consistent baking.
- Use a toothpick test to check cake doneness—it should come out clean with just a few moist crumbs.
- Let the cake cool slightly before serving to allow flavors to settle and make cutting easier.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
