Rhubarb Cake IV

4.5
(2)

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

1
Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
Servings:
12
Yield:
1 - 8x12 inch pan

Ingredients

  • ½ cup butter

  • 1 cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • ½ cup milk

  • 1 ¼ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon mixed spice

  • ½ teaspoon ground nutmeg

  • 6 rhubarb, chopped

  • ¼ cup brown sugar

  • ½ teaspoon mixed spice

  • ¼ teaspoon ground nutmeg

  • ¾ cup slivered almonds

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.

Nutrition Facts (per serving)

270 Calories
13g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 270
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 31%
Cholesterol 55mg 18%
Sodium 140mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 5g
Vitamin C 2mg 11%
Calcium 99mg 8%
Iron 1mg 7%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love