A year ago, after we moved into our new house, my neighbor welcomed us with a warm, rhubarb cake. Lucky for us, it was the beginning of a very tasty next-door relationship.
About a year ago, I wrote about the warm apple, rhubarb cake that my new neighbor delivered to our door. I speculated that we might have “hit the neighbor jackpot.” A year later, I can confirm that we have a kind family living next door who are very generous with their baked goods.
A few weeks ago, the doorbell rang at about 8 p.m. and there they were extending a warm apple pie for no special reason. The family had been apple picking and Miranda had whipped up a few pies and generously donated one to our household. A surprise, hot apple pie delivery on a crisp autumn eve? The world IS still a good place.
Not too long ago, a woman named Beverly left a comment on my original post about this cake. She said, “It has been almost a year now. Do you know her well enough to ask for the recipe? It looks wonderful.” The answer is “yes.” I asked and found that Miranda was just as generous with her recipe as she is with her baked goods.
As might be expected, my first attempt was not quite as successful as her veteran product. The moist cake was delicious but I was sorry that I used a bundt pan, which resulted in the crumble topping on the bottom of the cake instead of the top as was the case with her loaf cake. She has a few variations of the recipe that I have included below. I’m not sure if you can find rhubarb anywhere at this time of year. I made this cake with the last stalks from my garden. But, I suggest you bookmark this gem until you can get your hands on some and enjoy a little of my neighborly luck into your kitchen.
Miranda’s Apple Rhubarb Cake
2 cups flour
1 t baking soda
1/2 t salt
1/2 t ginger
1/2 cup butter
1.5 cup brown sugar
1 egg
1 cup sour cream
1 t vanilla
1 1/2 cups chopped fresh rhubarb
1 cup apple, peeled and chopped into 1/2 inch chunks
(Rhubarb only option – replace apple with additional cup of rhubarb)
Topping:
1/2 cup sugar
1/2 cup chopped walnuts
1 t cinnamon
1/2 cup rolled oats
2 Tablespoons melted butter
(can also add chocolate chips)
Mix, flour, soda, salt & ginger and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in a greased/floured pan (either 9 x 13, bread pan or bundt works). For topping, mix together sugar, nuts, cinnamon, oats and melted butter into a crumble. Sprinkle over top. Bake at 350 degrees for 45 – 55 minutes.
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October 15th, 2010 at 10:58 pm
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October 16th, 2010 at 4:22 pm
If there’s crumble anywhere near cake, I think it’s a success. :) Glad you have such wonderful neighbors!
October 17th, 2010 at 7:23 pm
Oh! I think I was there when this cake was delivered, still warm. It was indeed delicious. And I have to say, Miranda hit the neighbor jackpot too. Damn, I wished you lived closer to me.
October 17th, 2010 at 10:51 pm
This looks beautiful! Yay for having wonderful neighbors :) Thought the last thing I need is neighbors dropping off more baked goods for me! I make way too many myself :x It would, however, be a welcome change from my neighbor who just likes to play loud techno music :)
Sues
October 18th, 2010 at 2:44 pm
I am definitely going to try this soon! I love a crumb topping on a fruity cake. I’m off to hunt down the last few stalks of rhubarb on our two plants, and there are already two bushels of apples in the garage. Yum!
October 18th, 2010 at 8:57 pm
How lucky you are to have good neighbors! A friendly neighbor is a very fortunate thing to have. … And I sound like Mr Rogers, but it’s true!
October 19th, 2010 at 5:52 pm
What a lovely neighbour! Wonderful looking cake :)
October 20th, 2010 at 12:19 pm
I just had to come back and let you know that I made this cake yesterday (though with mostly Granny Smith apples–my rhubarb supply was paltry), and it is WONDERFUL. I will be making it again and again. I took some of it to a friend’s house for coffee this morning, and someone asked me for the recipe. We’ve been eating for after-school snack, dessert and breakfast. Thanks so much to you and Miranda for sharing this gem!
October 20th, 2010 at 7:29 pm
It’s refreshing to see somebody giving love to rhubarb in the fall months – seems like spring holds its only glory. Thanks for sharing!
October 20th, 2010 at 10:32 pm
Rhubarb Apple Cake Recipe :: Whipped…
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October 22nd, 2010 at 7:01 pm
I’ve used frozen rhubarb in pies and cobblers that was actually better than some fresh rhubarb I’ve used. The bonus is that it’s already cut up. This cake looks spectacular. I can’t wait to try it!
October 23rd, 2010 at 5:49 am
this cake has so many delicious things! and no creaming of butter. it looks delicious!
October 28th, 2010 at 3:49 pm
[...] Rhubarb Apple Cake Recipe :: Whipped [...]
October 30th, 2010 at 11:02 am
that post has just inspired me to bake! it’s raining here in SF and the need to make a cake and stew is overwhelming :)
March 21st, 2011 at 9:38 am
[...] these rhubarb recipes from the food blogs: Red Wine Poached Rhubarb from David Lebovitz Rhubarb Fool from Real Epicurean Rhubarb Apple Cake from [...]
March 23rd, 2011 at 5:35 am
[...] these rhubarb recipes from the food blogs: Red Wine Poached Rhubarb from David Lebovitz Rhubarb Fool from Real Epicurean Rhubarb Apple Cake from [...]
June 17th, 2012 at 10:20 pm
I made this in muffin pans—got 24 mini “cakes”. I did make a double recipe of topping and was generous with it, but still had some left over.
July 23rd, 2012 at 3:16 am
there are so many cake recipes that we can choose from. my favorite are always those recipes that have chocolate in it. .’”;:Have a great day!
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August 6th, 2012 at 11:09 pm
[...] Apple Rhubarb Cake from Whipped [...]
October 11th, 2012 at 7:21 am
There are so many cake recipes to choose from but i always want those cake recipes with choclate chip cookies in it. ‘”".;
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January 5th, 2013 at 1:56 am
Very good. I agree.
May 20th, 2013 at 3:56 am
Made this cake for dessert tonight, one of the most successful cakes I’ve ever made – absolutely divine !! And so light and fluffy for such a rich cake. Thanks so much for this awesome recipe.