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 8×12 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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