Theresa Millang in The Joy of Rhubarb
Well, I gathered the first ones today! Because I had some apples in the refrigerator, I went searching for a recipe which would use both rhubarb and apples. I found not only a recipe, but a delightful video with a new-to-me chef! You'll see that Marcus Samuelsson mentions both baking soda and powder. The recipe calls for powder only. I used Sugar in the Raw for both the sugars. This is so delicious. Tom and I sat there raving about how good the cake is.
Apple Rhubarb Cake
Preheat the oven to 350°F.
Grease a tube pan and coat with 2 T. breadcrumbs and a little sugar.
Peel and core a couple medium size apples and slice each apple into 16 wedges.
Peel rough part off rhubarb and chop to make a cup.
Combine 1/2 t. cinnamon, 1/2 t. garam masala, and 1/3 cup sugar in a medium bowl.
Add the apple wedges and chopped rhubarb, and then toss to coat.
In the mixer, beat together until light and fluffy, about 2 minutes:
1/4 c. softened butter
2/3 cup sugar
Add 1 egg and continue mixing.
On low speed, add 1 1/4 c. flour and 2 t. baking powder.
Slowly add 2/3 c. milk.
Turn off mixer.
Add apple and rhubarb mix, and fold in well.
Pour the batter into the pan and spread evenly.
Bake until the center is golden brown, about 35-40 minutes.
Let cool completely.
Top with whipped cream.
1 pint heavy cream
1/2 t. cinnamon
1/2 t. gram masala
1/2 c. confectioner's sugar
The finished cake.
We ate it outdoors in the beautiful May sunshine.