The easiest apple cake recipe soft and delicious cake in 10 minutes!
The easiest apple cake recipe is a soft and delicious cake in 10 minutes for the whole family. Make homemade apple cake and everyone will love it. See how to make apple cake at home. This delicious apple cake recipe is perfect for any occasion.
Ingredients:
1 and 1/2 cups (200 g) flour
2 tsp baking powder
3/4 cup (150 g) sugar
2 apples
2 large or 3 small eggs
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) natural yogurt
zest of half a lemon
1 teaspoon vanilla extract
Bake for 35 - 40 minutes at 180 ° C / 355 ° F
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How to make Rhubarb Bread (2022)
This video tutorial, I will show you how easy it is to make Rhubarb quick bread from pantry ingredients. Rhubarb is a vegetable that is easy to grow and is a perennial and will keep coming back year after year. It's low in carbs and contains some fiber and is rich in Vitamin A, C & K. This bread can be baked like a muffin or loaf.
Rhubarb Bread
1 1/2 C Brown Sugar, packed
2/3 C Vegetable Oil
1 egg
1 C Buttermilk
2 1/2 C All Purpose Flour
1 tsp Baking Soda
1/2 Tsp Salt
1 1/2 C Rhubarb, diced
Crumb topping
1/2 C Sugar
2 TBSP Butter
1 Tsp Cinnamon
Buttermilk Powder
My Favorite measuring spoons
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James Tanner's Rhubarb And Apple Crumble | Lorraine
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James gives us his recipe for rhubarb and apple crumble.
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Professional Baker Teaches You How To Make RHUBARB TART!
Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes
Ingredients
Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces
Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 350 F (180 C).
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
Serve with Laurel Crème Anglaise (recipe follows)
LAUREL CRÈME ANGLAISE
Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
Directions
1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.
2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.
The Crème Anglaise will keep for up to 4 days refrigerated.
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QUICK RHUBARB CAKE
This one bowl Quick Rhubarb Cake is extremely simple to make and even easier to eat! You will want to make it over and over again!
Ingredients:
250 g diced rhubarb
2 eggs
125 g sugar , plus 1 tablespoon for top of rhubarb
1 teaspoon vanilla
50 g butter, at room temperature
2 tablespoons yogurt
125 g all-purpose flour
1 teaspoon baking powder
1 teaspoon icing sugar
plain yogurt or vanilla ice cream, to serve (optional)
Instructions:
Preheat oven to 180°C (350 degrees F).
In a bowl mix eggs, sugar, vanilla and butter until light.
Add yogurt, flour and baking powder and mix to combine.
Pour into a 20 cm cake pan.
Spread diced rhubarb around the top of the batter and sprinkle with 1 tablespoon sugar.
Bake for 30 minutes or until a knife comes out clean.
You may also like:
Blueberry Cake Recipe
Strawberry Cream Cake ????
Peach and Blueberry Coffe Cake Recipe
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#cake #rhubarbcake #summercake #rhubarb
Choice my food
Apple & Rhubarb Crumble | How To Make Recipe
Homemade apple crumble is delicious but apple & rhubarb crumble hits differently. Learn how to make this delicious, quick & cheap apple & rhubarb crumble following the easy step by step guide and in this one well also make an amazing homemade creme Anglaise which is also known as custard. If you didn’t know, creme Anglaise is the base to most of your favourite ice creams before it's been churned but before it's churned it's a delicious, smooth and velvety custard. Please enjoy.
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Equipment Used In This Video -
Global Maple Board Cutting Board -
Victorinox Stainless Steel Peeler -
Pyrex Glass Measuring Jug -
Premium Whisk 20cm, Stainless Steel -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
Baking Tray, Carbon Steel/Black -
5 Piece Funnel Set -
Stainless Steel Wire Rack -
Le Creuset Rectangular Dish -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Pots & Pans -
Essteele Per Vita Cookware 5 Piece Set -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Stockpot, 7.1 Litre -
Essteele Stainless Steel & Copper Powder Cleaner -
My Knives -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Bread Kitchen Knife 22cm -
Shun Premier Combination Honing Steel -
Serves - 6-8 People
Ingredients -
Apple & Rhubarb Mix -
1.2kg (2.6lbs) - Granny Smith Apples, Peeled & Diced
250g (8.8oz) - Rhubarb, Ends Removed & Sliced Into Strips
60g (2.1oz) - Unrefined Caster Sugar (Substitute For Caster Sugar)
1 1/2 tsp (2g) - Ground Cinnamon
1 - Lemon, Zest Only
Crumble Mix -
200g (7.05oz) - Plain All-Purpose Flour
110g (3.8oz) - Unsalted Butter, Cubed & Room Temperature
80g (2.8oz) - Unrefined Caster Sugar (Substitute For Caster Sugar)
70g (2.4oz) - Rolled Oats (Optional)
Creme Anglaise (Custard) -
400ml (400g) - Full Fat Milk
200ml (200g) - Thickened Cream
1 - Vanilla Pod, Seeds Scraped (Substitute For 1 tsp (5ml) - Vanilla Extract)
4 - Free Range Egg Yolks
90g (3.1oz) - Unrefined Caster Sugar (Substitute For Caster Sugar)
Recipe Notes -
I use unrefined caster sugar which is raw caster sugar as it has a caramel/molasses-like flavour when used in baking. It can be substituted for regular granulated sugar or white caster or fine sugar.
To store, place the crumble in the fridge for up to 5 days and in the freezer for up to 4 months. The creme Anglaise (custard) will also last for 5 days.
To reheat, warm gently in an oven set at 160.c - 320.f for 10 minutes or simply warm it in a microwave.
The custard can be served cold or warm.
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