Rhubarb almond traybake

    Rhubarb almond traybake

    (4)
    26saves
    1hr20min


    19 people made this

    About this recipe: This cake traybake yields moist slices of rhubarb cake with a sweet and crunchy almond topping. Have a slice with your next cuppa... pure heaven!

    Ingredients
    Serves: 12 

    • 150g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon mixed spice
    • 1/2 teaspoon ground nutmeg
    • 130g butter, softened
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 120ml milk
    • 6 stalks rhubarb, chopped
    • Topping
    • 4 tablespoons dark brown soft sugar
    • 1/2 teaspoon mixed spice
    • 1/4 teaspoon ground nutmeg
    • 80g flaked almonds

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm (8x12 in) cake tin.
    2. For the cake, sift together the flour, baking powder, mixed spice and nutmeg. Set aside.
    3. 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 cake mixture into prepared tin. Sprinkle the chopped rhubarb over the mixture.
    4. For the topping, mix together the dark brown soft sugar, mixed spice, nutmeg and almonds. Sprinkle over top of the cake in the tin.
    5. 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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    SaraDavies
    1

    Made this but changed the flaked almonds to ground to give it more of a crumble topping. Everyone loved it  -  28 Jun 2015

    DianeJury
    0

    I used this recipe and ended up throwing it in the bin as it turned out terribly.  -  22 Oct 2014

    by
    8

    This was a delicious cake, the cake was spicy and light, and the rhubarb on top was tangy. Great combination of flavors. I had to substitute walnuts in the topping, still tasty. Nice with a dab of whipped cream. I will make this again.  -  31 May 2002  (Review from Allrecipes US | Canada)

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