Ingredients
12
12 servings
- •0.5625 cup butter
- •1 cup white sugar
- •2 eggs
- •1 teaspoon vanilla extract
- •0.5 cup milk
- •1.25 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon mixed spice
- •0.5 teaspoon ground nutmeg
- •6 rhubarb, chopped
- •0.25 cup brown sugar
- •0.5 teaspoon mixed spice
- •0.25 teaspoon ground nutmeg
- •0.75 cup slivered almonds
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 270
- Carbohydrate: 35g
- Fat: 13g
- Fiber: 2g
- Protein: 5g
- Sugar: 22g
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