Rhubarb Cake Iv

Name: Rhubarb Cake Iv
Ingredients: 1/2 cup butter; 1 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon mixed spice; 1/2 teaspoon ground nutmeg; 6 rhubarb, chopped; 1/4 cup brown sugar; 1/2 teaspoon mixed spice; 1/4 teaspoon ground nutmeg; 3/4 cup slivered almonds

14 ingredients

3 steps

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
6 rhubarb, chopped
1/4 cup brown sugar
1/2 teaspoon mixed spice
1/4 teaspoon ground nutmeg
3/4 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.