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 taste.now.good, 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 there.my 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 morning.here’s the recipe:
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).