If you dont have any candied orange zest, use about 1/2 tsp of grated orange zest. You can replace the apple juice with orange juice. Delicious with ice cream.
Ingredients
- Cake:
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) sugar
- 2 eggs
- 1 1/2 cups (375 mL) all-purpose flour
- 2 1/2 tsp (12 mL) baking powder
- 1 pinch salt
- 1/2 tsp 92 mL) nutmeg
- 1/2 tsp (2 mL) vanilla extract
- 3/4 cup (190 mL) milk
- Topping:
- 2 cups (750 mL) rhubarb, diced
- 3 apples
- 2 tbsp (45 mL) candied orange zest
- 1 1/4 cup (315 mL) sugar
- Maraschino cherries
- 1/2 cup (125 mL) apple juice
- Cinnamon
Steps
- Peel and core the apples. Slice in 1/2-inch (1 cm) rounds. You need 12 rounds in total.
- Dice the rhubarb.
- In a 9-inch by 13-inch casserole dish, place the apple slices. In each centre, place one maraschino cherry.
- Evenly spread the rhubarb over the apples. Pour the apple juice. Add the sugar and sprinkle the cinnamon. Set aside.
- Cake: Cream the butter. Gradually add the sugar, the eggs one by one and beat after each addition until the mixture is a lemony yellow.
- Sift the flour with the baking powder, salt and nutmeg.
- Alternating between the flour and milk, add both ingredients to the egg mixture, stirring well. Add the vanilla.
- Drop the batter by the spoonful over the apple-rhubarb topping. Spread well to cover the fruit.
- Bake for 45 minutes at 325 F (165 C) for a nonstick pan or glass Pyrex, or at 350 F (180 C) for an aluminum pan.
