Rhubarb Cake Iv Recipe

Name: Rhubarb Cake Iv
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

837

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, 1 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, and more.

Yes, Rhubarb Cake Iv falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake Iv

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