Rhubarb and Nutmeg Cake

    1 hour 20 minutes

    I love rhubarb cakes but I like to make them slightly spicy with nutmeg and cinnamon in the batter and topping.

    5 people made this

    Serves: 12 

    • 1 1/4 cups (155g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon mixed spice
    • 1/2 teaspoon ground nutmeg
    • 130g butter
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1/2 cup (125ml) milk
    • 6 stalks rhubarb, chopped
    • 1/4 cup (60g) brown sugar
    • 1/2 teaspoon mixed spice
    • 1/4 teaspoon ground nutmeg
    • 3/4 cup (80g) slivered almonds

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm 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.

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    Reviews in English (3)


    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 USA and Canada)


    Made this but changed the flaked almonds to ground to give it more of a crumble topping. Everyone loved it  -  28 Jun 2015  (Review from Allrecipes UK & Ireland)


    I used this recipe and ended up throwing it in the bin as it turned out terribly.  -  22 Oct 2014  (Review from Allrecipes UK & Ireland)