The green and pink of the rhubarb adds a prettiness to the top of the cake and the tartness is perfectly complemented by the stewed apple.
Read MoreWhenever I tell my friends about this cake, they cringe when I say olive oil, as it's not something that many Australians would consider putting in a sweet. I think they are imagining the cake to be heavy and savoury. But it's quite the contrary and every time I make it I win more people over!
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