Apple Cinnamon Rhubarb Cake
Apple Cinnamon Rhubarb Cake
If you’re looking for a recipe for rhubarb, this Apple Cinnamon Rhubarb Cake is absolutely delicious! This cake has applesauce and yogurt in the ingredients so it’s super moist and flavourful. I hope you try it!
A quick look at the main ingredients:
About this cake:
This 9×13 cake tastes like cinnamon, soft vanilla and tangy rhubarb, and it’s SO SO good! I wanted to share a cake with applesauce and yogurt as a large part of the ingredients because I know how moist they make cakes. I can’t seem to make a cake without either yogurt or sour cream haha, and with applesauce, it’s pretty much guaranteed to be tender and yummy. And rhubarb is perfect in pretty much any vanilla cake base, so of course I had to add it too. This recipe calls for 2 cups, but honestly I could add up to 3 cups…we like rhubarb in every every bite.
Apple Cinnamon Rhubarb Cake Recipe Tips
- RHUBARB: Use fresh rhubarb.
- APPLE SAUCE: Use unsweetened applesauce.
- YOGURT: Use a full a full fat thick yogurt like a Balkan yogurt (6%), Greek yogurt or sour cream.
- PAN SIZE: Use a 9 x 13″ inch baking pan.
- PREPARE THE PAN: Line the pan with parchment paper.
- STORAGE: This cake can remain at room temperature for up to 3 days. Make sure to wrap it tightly so that it doesn’t dry out.
- FREEZING: This cake freezes well. Store in an airtight container or ziplock bag for up to 3 months.
Apple Cinnamon Rhubarb Cake
Ingredients
Streusel Topping:
- 1/2 cup finely chopped walnuts or pecans
- 1/4 cup quick oats
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 3 tbsp melted butter
Apple Cinnamon Rhubarb Cake
- 2 cups chopped rhubarb
- 2 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup butter
- 1 cup granulated sugar (white sugar)
- 2 large eggs
- 1 1/2 cups full fat yogurt or sour cream
- 1 cup unsweetened applesauce
- 1 tbsp vanilla extract
Instructions
Streusel:
- Combine the ingredients for the streusel topping and set aside.1/2 cup finely chopped walnuts or pecans, 1/4 cup quick oats, 1/4 cup brown sugar, 1/4 tsp cinnamon, 3 tbsp melted butter
Apple Cinnamon Rhubarb Cake:
- Prepare a 9 x 13 baking pan by lining it with parchment paper. Set aside.
- Chop the rhubarb into approximately 1/2 inch pieces. Set aside.2 cups chopped rhubarb
- In a bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.2 1/4 cups all purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon
- Now using a stand mixer with the paddle attachment mix together the butter and sugar until creamy and smooth.1/2 cup butter, 1 cup granulated sugar (white sugar)
- Add the eggs to the butter mixture and mix until smooth.2 large eggs
- In a separate bowl combine the yogurt, applesauce and vanilla.1 1/2 cups full fat yogurt or sour cream, 1 cup unsweetened applesauce, 1 tbsp vanilla extract
- To the butter mixture in the stand mixer, add the flour mixture, alternating with the yogurt mixture. Combine.
- Stir in the chopped rhubarb.
- Pour the batter into the parchment paper lined baking pan.
- Sprinkle the streusel mixture over the top of the cake batter. You don't have to cover the whole top, I just like to sprinkle it as best I can.
- Bake for 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes before cutting into it.
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