For a richer flavor, use brown butter instead of softened butter. If you don't have rhubarb, you can substitute with other tart fruits like cranberries or chopped green apples. A dusting of powdered sugar after cooling adds an elegant touch. Serve warm with a dollop of whipped cream or vanilla ice cream.
French-Style Apple Rhubarb Cake
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS18
Embrace the rustic charm of French baking with this delightful apple rhubarb cake! A thick, vanilla-infused batter cradles tart rhubarb chunks, while delicate apple slices and crunchy almonds adorn the top. This 'Gateau Vite Fait,' or 'quickly made cake,' promises a simple yet satisfying dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol100 mg
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Fiber2 g
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Protein6 g
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Saturated Fat8 g
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Sodium268 mg
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Sugar34 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Grease and lightly flour a 9-inch round cake pan. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. (5 minutes)
03
Step
3 mins
Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (3 minutes)
04
Step
2 mins
In a separate bowl, whisk together the flour, baking powder, and salt. (2 minutes)
05
Step
3 mins
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)
06
Step
2 mins
Gently fold in the diced rhubarb. (2 minutes)
07
Step
1 mins
Pour the batter into the prepared cake pan, smoothing the top with a spatula. (1 minute)
08
Step
5 mins
Arrange the apple slices in a circular pattern on top of the batter. Sprinkle with sliced almonds and a pinch of sugar. (5 minutes)
09
Step
40 mins
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)
10
Step
10 mins
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Dorris Marquardt
Jun 28, 2025This recipe is a keeper! The cake was so moist and flavorful. I added a sprinkle of cinnamon to the batter for extra warmth.
Sarina Oreilly
Jun 26, 2025Easy to follow and the cake turned out perfectly. I used a springform pan for easier removal.
Antonietta Zemlak
Jun 6, 2025My rhubarb was extra tart, so I increased the sugar slightly. It was delicious!
Margret Vandervort
Jun 5, 2025I made this for a brunch and it was a huge hit! Everyone loved the combination of apple and rhubarb.