RHUBARB CAKE IV

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

Provided by Jenny

Categories     Spice Cake

Time 1h30m

Yield 12

Number Of Ingredients 14

.563 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

Steps:

  • 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.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 34.6 g, Cholesterol 54.7 mg, Fat 13.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 139.9 mg, Sugar 22.4 g

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