Hot Apple and Rhubarb Cake

One of my favourite things about backyard homesteading is the warm homey smell of freshly baked goodies. It's like love in the air.
Today for dessert I whipped up a vanilla cake and decided to use some of my home grown rhubarb and canned apples to spice it up.

Here's what I did:

Stew about 2 cups of apple and 1 cup of diced rhubarb with a little water until soft and translucent.
Mix up a vanilla cake using either a packet or from scratch like I do.
While licking the beaters pour half the cake mixture into a 20" cake tin that has high sides.
Carefully spoon the apple/rhubarb evenly over the mixture so it's about 1/2" thick.
Pour the rest of the cake mixture on top and level out.
Lick the spoon.
Sprinkle slivered almonds on top making sure to nibble on a few as you go.
Cook following cake recipe directions.
Once the almonds turn pale brown cover cake loosly with a piece of foil to stop further browning.

When the cake is cooked dust top with icing sugar and serve hot with a dash of cream or custard.
Accept all compliments graciously.

PS  You could substitute the apple/rhubarb with any other stewed fruit such as apricot, plum, peach, or pear. You could also use just about any variety of nuts you have on hand.

This blog post also appears in Homestead Barn Hop #73

                                                                Homestead Barn Hop