Rhubarb Apple And Ginger Cake Recipes

FRENCH-STYLE APPLE RHUBARB CAKE

French-Style Apple Rhubarb Cake image

Made with a very thick vanilla batter, this rustic French dessert cake is simplicity at its best! Chunks of rhubarb are mixed in, and apple slices and sliced almonds are laid right on top. Rhubarb itself is a bit sour, but it makes for the perfect combination with this light and tasty cake. In French, this type of cake is called a 'Gateau Vite Fait' which basically means it can be quickly made!

Provided by Diana71

Categories World Cuisine Recipes European French

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

1 ¼ cups white sugar
1 stick butter
1 teaspoon vanilla extract
3 eggs
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 ½ cups diced rhubarb
1 apple, thinly sliced
⅓ cup sliced almonds, or to taste
1 pinch white sugar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 55.9 g, Cholesterol 100.3 mg, Fat 15.7 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 267.9 mg, Sugar 33.8 g

APPLE AND RHUBARB CAKE

Apple and Rhubarb Cake image

Make and share this Apple and Rhubarb Cake recipe from Food.com.

Provided by hard62

Categories Dessert

Time 50m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
Mix flour, baking powder and salt. Set aside.
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.
Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

Nutrition Facts : Calories 283.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 69.8, Sodium 155.1, Carbohydrate 54.3, Fiber 1.7, Sugar 32.5, Protein 6.4

RHUBARB, APPLE AND GINGER CAKE

Rhubarb, Apple and Ginger Cake image

A spicy yet sweet and moist cake, perfect for afternoon tea.

Provided by rose93

Time 1h35m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!

RHUBARB OR APPLE CAKE

Rhubarb or Apple Cake image

This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on.

Provided by Perfect Pixie

Categories Dessert

Time 1h20m

Yield 16-20 serving(s)

Number Of Ingredients 11

Ingredients

60 g butter
380 g brown sugar
2 eggs
300 g flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
sultana
500 g rhubarb, uncooked and cut into cubes (or same weight cooking apples, peeled cored and diced)
250 ml sour cream
1 lemon rind, grated

Steps:

Cream butter and sugar(it does not get to the consistency of white sugar and butter).
Add eggs and vanilla.
Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
Sift in the rest of the flour, baking soda and cinnamon; fold it together.
Add rhubarb, lemon rind and sour cream; combine well.
Pour into a 22cm cake tin.
Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
Topping (optional): 80g brown sugar with cinnamon.

Nutrition Facts : Calories 229.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 40.2, Sodium 126.8, Carbohydrate 39.6, Fiber 1.1, Sugar 23.4, Protein 3.5

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