Rhubarb almond traybake

Rhubarb almond traybake


18 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!


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

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 (2)


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


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

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