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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious, moist, fruity cake that leaves you wanting for more Ingredients:
1/2 cup rhubarb, diced and cooked |
1/2 cup apple, pealed diced and cooked |
100 g low-fat margarine |
1 1/4 cups sugar |
1 teaspoon vanilla extract |
3 eggs |
1 2/3 cups flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
2. Mix flour, baking powder and salt. Set aside.
3. In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
4. Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
5. Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
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