Rhubarb Cake IV

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

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 270 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground nutmeg
• ½ cup milk
• 2 teaspoons baking powder
• 1 ¼ cups all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon mixed spice
• ¾ cup slivered almonds
• ½ teaspoon mixed spice
• .563 cup butter
• 6 rhubarb, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

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