Cake Central › Recipes › Rhubarb Cake IV

Rhubarb Cake IV

This is a delightful, lightly spiced rhubarb cake with a spicy almond topping.

Rhubarb Cake IV

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

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside.

2 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.

3 Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.

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Cake Central › Recipes › Rhubarb Cake IV