Added to shopping list. Go to shopping list.
Ingredients1 h 30 m servings 270 cals
Original recipe yields 12 servings (1 - 8x12 inch pan)
- 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.
Per Serving: 270 calories; 13.3 g fat; 34.6 g carbohydrates; 4.5 g protein; 55 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 1