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Rhubarb-Apple Cake



  • 1 pound rhubarb
  • 2 pound apples
  • 3/4 cup sugar
  • 3/4 stick unsalted butter
  • 2 stick eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup self-rising flour


Baking Directions:

This is simply irresistible, especially warm from the oven, and it’s a creative way to get the troops to eat more fruit.

I make the cake in a spring form pan set on a cookie sheet, because I like to be able to serve it on a platter.

The cookie sheet catches the fruit sauces, which can then be drizzled right over the cake.

Preheat oven to 325°F.

In a large bowl, combine rhubarb and apples with 2 tablespoons sugar.

Toss until well coated.

Set aside.

In a large bowl with an electric mixer, whip butter and remaining 3/4 cup sugar until light and fluffy.

Add eggs one at a time, blending after each addition, and vanilla.

Fold in flour and stir until just combined.

Pour fruit into a 9-inch nonstick spring form pan.

Spread batter evenly over fruit and bake until a toothpick inserted in center comes out clean, 50 to 55 minutes.

Run a knife around sides of cake, remove pan sides, and cool slightly.

Serve warm.


From Mom’s LipsSpring form pans can leak.

Place the spring form pan in the center of a large piece of foil.

Stretch the foil up the sides, smoothing as you go, and over the rim.

SidebarThe batter is kind of doughy, so you’ll probably end up spreading it over the fruit with your hands.

If you don’t have self-rising flour, you can make your own.

For 11/2 cups of homemade self-rising flour, mix together 11/2 cups all-purpose flour, 21/4 teaspoons baking powder, and 3/4 teaspoon salt.