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Rhubarb Cake IV

Rhubarb Cake IV

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Jenny

Jenny

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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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Reviews

SWEETSU
8

SWEETSU

6/8/2003

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.

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