Rhubarb Cake IV Recipe

Ingredients
<br>- .563 cup butter
<br>- 1 cup white sugar
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- ½ cup milk
<br>- 1 ¼ cups all-purpose flour
<br>- 2 teaspoons baking powder
<br>- 1 teaspoon mixed spice
<br>- ½ teaspoon ground nutmeg
<br>- 6  rhubarb, chopped
<br>- ¼ cup brown sugar
<br>- ½ teaspoon mixed spice
<br>- ¼ teaspoon ground nutmeg
<br>- ¾ cup slivered almonds
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.
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Ingredients
- .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

Directions
step 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.
step 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.
step 3: Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.

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