Whole Grain Apple Rhubarb Cake

Rhubarb and strawberries are obviously a classic combo - this pairing shines in strawberry & rhubarb jam, or a gluten free strawberry rhubarb crisp - but it's by no means the only way to marry rhubarb + fruit. This lovely apple rhubarb cake folds chopped apples into a whole-grain cake batter that's punctuated by little jammy pockets of tart rhubarb.

This is such a seasonal bake, and I love making it in late summer when the apples ripen on my backyard trees, and rhubarb is still hanging on. Drizzle a bit of maple glaze over the top of the cooled cake to turn it into a proper dessert, or sift some powdered sugar over to keep things super simple. A tip is to chop and freeze rhubarb when you can get it, and stash it in the freezer. It will keep for up to 1 year.

If you need a tried-and-tested gluten-free version, please see my gluten free rhubarb and apple cake recipe.

Ingredients Needed

Here's a look at what goes into this cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole grain flour - Your choice here of whole wheat flour, whole wheat pastry flour, or spelt flour. If you want to make this with regular flour, use all-purpose flour.
• Almond flour - This is an optional addition to add a bit more protein. If you prefer, use all whole-grain flour and skip the almond flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Ginger - I used ground ginger for a little warmth; ground cinnamon or ground cardamom is also nice.
• Butter - I prefer unsalted butter.
• Granulated sugar
• Eggs - Use large eggs.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Yogurt - I like whole-fat plain yogurt here. Other options include low-fat yogurt or Greek yogurt.
• Rhubarb - You can use either fresh or frozen rhubarb, chopped into ½-inch pieces.
• Apple - Any variety you like! I used a Pink Lady because we always have those in the fridge.

Tips & Recipe Notes

• It has a long bake time. You'll note the hour-long bake time. Not to worry - this is expected because of the fruit, which has a high water content, thus the need to extend the baking time.
• Use all-purpose flour. You can use all-purpose flour here instead of whole grain flour, and you can also omit the almond flour if you don't eat nuts. Use 2 cups of all-purpose flour instead of the mix of whole wheat and almond flour, or 1 ½ cups of all-purpose flour for the whole wheat flour.
• Add another fruit. Try adding another seasonal fruit to the mix, such as ½ cup of raspberries or blueberries.
• Dairy-free: Swap the butter for non-dairy butter and the yogurt for non-dairy yogurt.
• What size pan? I like to use a 9-inch springform pan to bake this cake because it's a bit of a taller cake, but you can also use a 9x13-inch pan for a thinner cake, similar to my gluten free strawberry rhubarb cake structure.
• To finish: Powdered sugar is my favorite and easiest way to serve this cake. Just sift a bit over the top after it's cooled. You could also add a lemon glaze. I like slices plain, or served with whipped cream or a scoop of ice cream.

Proper Storage

• Counter - Cover the cake with foil or transfer it to an airtight container and store on the counter for up to 3 days.
• Fridge - Place the covered cake in the fridge and store it for up to 5 days.
• Freezer - Wrap the cake or slices of cake in plastic, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the fridge before serving.