apple-rhubarb cake

its the beginning of march and the first signs of spring just showed.we were checking on our rhubarb plants, but couldn’t see anything yet.fingers crossed, that they pop up soon.last year we harvested quiete a lot and beside making rhubarb juice or compote, i cutted the rhubarb in little squares and freezed it in little portions.and just a few days ago i still saw 2 little bags of frozen rhubarb in our freezer and totally felt like i need that spring, that one of my daughters wanted to bake with me a couple of days later and asked me to make apple cake instead of the usual banana cake/bread i’m making a lot. maybe too much? so i agreed on apple cake and sneaked some rhubarb into it as well.she didn’t mind.and i just went for my basic banana-bread recipe and varied a little bit with the ingredients from daughter collected the tiny little baking forms i once bought for their play-kitchen and was all happy about the mini apple-rhubarb cakes.but enough said about our baking’s the recipe:

Processed with VSCO with a6 preset

apple – rhubarb cake:

  • 1 egg
  • 150 g natural yoghurt/greek yoghurt
  • 120 ml vegetable oil
  • 1-2 tsp vanilla sugar
  • 100-150 g maple syrup or brown sugar
  • 220g (whole) spelt flour or any kind of flour you like
  • 2 tsp baking powder
  • a pinch of salt
  • 1-2 middle sized apples (boskop/russet apples or other more sour kind of apples are best)
  • 1-2 hands full of cutted rhubarb (in little squares)

you roughly mix all the ingredients together as named above.go with that order.put baking paper in a loaf pan and pour in the batter/dough.

bake for about 40-45 minutes with 180°C.

i hope you like it.i think it tastes best when its still a bit warm.topped with some vanilla icecream.

note: the last two pictures show the “perfect picture” cake before we went to see our neighbours to share it with them and after we visited our neighbours (when little 4 year olds eat the crust and leave their bitten apple just there).

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset





3 thoughts on “apple-rhubarb cake

    1. esther

      Liebe Andrea,

      meist verwende ich ein Pflanzenöl, je nachdem was ich da habe.Sonne oder Raps. Wenn man einen buttrigen Geschmack haben will, dann empfiehlt sich das Pflanzenöl von Biskin glaub ich mit Buttergeschmack(das nehme ich auch mal ganz gern her wenn ich Eierkuchen/Pfannkuchen anbrate oder Kaiserschmarrn mache).

      Lieben Gruß


      1. Andrea

        Liebe Esther, vielen Dank! Das ist ein guter Tipp! Wenn ich mit Sonnenblumenöl backe, habe ich immer das Gefühl, es bleibt doch ein Beigeschmack, obwohl es ja eigentlich neutral sein soll… Ich werd’s jetzt mal mit Rapsöl versuchen, das Rezept klingt auf jeden Fall sehr gut und der Rhabarber im Garten sprießt eh schon gewaltig. 🙂

        Viele Grüße,


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s