Teleidoscope

Sun, May 11, 2008

Apple Rhubarb Cake

Posted at 4:35 pm MDT to Technology

preheat oven to 350

grease or cooking-spray a 9x9 inch baking dish

slice 1 pound of rhubarb into 1/4 inch slices

Toss in a large bowl with 

2 large Granny Smith apples, peeled, cored, sectioned and cut into 1/4 inch slices

2/3 cup sugar

1/2 tsp allspice

1 Tbsp minute tapioca

and spread in the baking dish.

Beat 2 eggs thoroughly with 1/2 cup sugar

Slowly add 1/2 cup cooled melted butter while beating, 

then beat in 1 cup of flour

Spread dough on top of the fruit

Bake for 45 minutes. 

This came out really well, and let me practice my knife skills. I found that the apples responded better to a paring knife than to a peeler.

The apples were so old that they were starting to shrivel a little, but they were not at all bruised or rotten: I bought them a long time ago at Costco in one of those plastic carriers that have 12 little individual plastic spheres for the fruit, and just left them on the bottom shelf of the fridge with light things piled on top of the carrier, instead of taking the fruit out and putting it into the crisper. I'm going to keep that carrier and use it for storing fruit from the Farmers' Market this summer. Apples seem to do really well in it, and it's heavy enough to be hand washable. Maybe I'll take the carrier to market in fruit season and load it there, to minimize bruising of the fruit.

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