“This is a delightful, lightly spiced rhubarb cake with a spicy almond topping.” - by Jenny
Ingredients
Adjust Servings
Original recipe yields 1 - 8x12 inch pan
Directions
- 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.
- 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
Amount Per Serving (12 total)
- Calories
- 270 cal
- 13%
- Fat
- 13.3 g
- 21%
- Carbs
- 34.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 whi..." See morepped cream. I will make this again."
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