Who said a fruit cake has to be boring when the warm weather arrives? With sweet apple and tangy rhubarb, this cake makes a great impression without requiring pastry skills. It has that homemade, generous feel, yet balanced enough to finish a meal without weighing down the table.
Ingredients :
- Rhubarb — It provides the acidity that makes the cake interesting, especially against the sweetness of the apple. Choose firm, not soft stalks, and remove thick fibers to avoid unpleasant strings in the mouth.
- Apples — They give softness and natural sweetness that rounds out the rhubarb. Golden, Gala, or Pink Lady work well; avoid overly floury apples that fall apart and make the batter less clean.
- Butter — It brings a round flavor and soft crumb, with that warm, pastry-like smell during baking. Melt it and let it cool slightly, otherwise it might cook the eggs when mixing.
- Cane sugar — It sweetens the batter while adding a slightly caramelized note, more interesting than plain white sugar. If your rhubarb is very sour, reserve a spoonful of sugar to macerate it before adding.
