This is a tasty rhubarb cake with a spicy almond topping that has been mildly seasoned.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 8×12 inch pan |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- ½ teaspoon ground nutmeg
- 6 rhubarb, chopped
- ¼ cup brown sugar
- ½ teaspoon mixed spice
- ¼ teaspoon ground nutmeg
- ¾ cup slivered almonds
Instructions
- 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 Facts
| Calories | 270 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 140 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was a delicious cake, the cake was spicy and light, and the rhubarb on top was tangy. Great combination of flavors. I had to substitute walnuts in the topping, still tasty. Nice with a dab of whipped cream. I will make this again.