Apple & Rhubarb Cake


  • 5 large apples (such as Golden Delicious, Fuji or Jonagold)
  • 1 ½ cups diced rhubarb
  • Juice of 1 lemon
  • 65g self-raising flour
  • pinch of salt
  • 1 tsp cinnamon
  • 75g caster sugar
  • 125ml milk (1/2 cup)
  • 1 tsp vanilla extract
  • 2 eggs
  • 4 tbs olive oil
  • 50g salted butter
  • 50g walnuts (optional)


  1. Preheat oven to 200C.
  2. Peel apples if you wish or leave the skin on. Core and quarter, then cut each quarter into three slices, lengthwise. Add the slices to a bowl and pour over the lemon juice to stop the apples browning. Add the chopped rhubarb to the apples.
  3. Generously grease a flan tin or a 20cm cake tin.
  4. Whisk the dry ingredients together in a medium bowl. Make a well in the centre and add the milk, vanilla, eggs, milk and olive oil. Mix until you have a smooth batter. Add the apples to the batter and everything together. It will be mostly apples with not much batter, just enough to coat them.
  5. Pour into the prepared tin and arrange the apple slices on top, either in neat concentric circles or randomly if you prefer.
  6. Break the butter up with your fingers into little pieces and scatter the butter and the walnuts all over the top of the apples.
  7. Bake for 40 – 45 minutes or until puffed up and golden. Enjoy with friends, family and colleagues