This is a delightful, lightly spiced rhubarb cake with a spicy almond topping.
Original recipe makes 1 – 8×12 inch pan
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
6 rhubarb, chopped
1/4 cup brown sugar
1/2 teaspoon mixed spice
1/4 teaspoon ground nutmeg
3/4 cup slivered almonds
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PREP
30 mins
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COOK
50 mins
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Spread batter into prepared pan. Sprinkle the chopped rhubarb over the batter. In a small bowl, mix together the brown sugar, 1/2 teaspoon mixed spice, 1/4 teaspoon nutmeg and slivered almonds. Sprinkle over top.
- Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.
Nutrition
Calories: 270 kcal
Carbohydrates: 34.6 g
Cholesterol: 59 mg
Fat: 13.3 g
Fiber: 1.7 g
Protein: 4.5 g
Sodium: 140 mg