This apple and rhubarb cake is light, delicious and contains both fruit and vegetables. Win!
There are lots of fruits that go around masquerading themselves as veggies; tomatoes, cucumber, zucchini, pumpkin….but what I love about rhubarb is that it is technically a vegetable, but is always pretending to be a fruit.
This cake has less sugar, contains wholemeal flour and has fruit + veggies. Healthy and delicious.
🕒 Prep: 15 mins Cook: 45 mins
- 3 tablespoons extra virgin olive oil + extra for greasing your cake tin
- ½ cup sugar + 1 tablespoon extra for sprinkling
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla essence
- 1 + ¼ cups wholemeal flour
- 1 teaspoon baking powder
- 1 apple
- ½ bunch rhubarb (about 4 sticks)
- Preheat oven to 180°C (fan bake) and spread some extra virgin olive oil in a medium cake tin
- Combine sugar, eggs, extra virgin olive oil, milk and vanilla essence in a large bowl
- Add wholemeal flour and baking powder
- Mix until combined
- Pour into a pre-greased cake tin
- Dice up apple and rhubarb
- Sprinkle the diced fruit (and veg!) onto the cake batter
- Sprinkle the top with the extra sugar
- Bake for 40-45 mins, check by poking a skewer or knife into the middle of the cake – if it comes out clean, it’s ready!
Get creative with your fillings – try using different fruits and veg when in season like pears and blueberries or even drained canned apricots.
If you make this, be sure to tag Foost in your creations!