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Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 8x12 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

270 calories; protein 4.5g; carbohydrates 34.6g; fat 13.3g; cholesterol 54.7mg; sodium 139.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2003
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. Read More
(9)