My grandmother gave this recipe to my mother, who in turn gave it to me to pass on to my own children. It was a childhood favorite. Summer picnics will love how quick and simple it is. Additionally, when I explain to the kids that the “mystery” behind the cake is the boiling water, they become enthralled. Vanilla ice cream on top is also fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 ¼ cups white sugar
- 1 stick butter
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 ½ cups diced rhubarb
- 1 apple, thinly sliced
- ⅓ cup sliced almonds, or to taste
- 1 pinch white sugar, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
- Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
- Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
- Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 268 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is so yummy. useful with so much rhubarb growing
Easy yet pretty and good coffee cake !
I thought this was amazing. my dad does not like cake but said this recipe was a keeper. I sprinkled a little cinnamon on top.