Bronwyn Kendrick

Ingredients

• 125 g soft butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/4 cups flour
• 1 teaspoon mixed spice
• 2 teaspoons baking powder
• 6 stalks rhubarb – I always put a lot more!
• Topping
• 1/4 cup brown sugar
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground nutmeg
• 70 g packet slivered almonds

Method

Preheat oven to 180 C.
Place butter, sugar, eggs, vanilla, milk, flour, spice, nutmeg and baking powder in a mixing bowl.
Beat on low speed to combine, increase speed and mix on medium for 3 minutes.
Pour into a baking paper lined 20 x 30 cm, deep cake tin.
Chop rhubarb into 2 cm pieces and place over surface of batter.
Sprinkle over topping.
Bake for 50-60 minutes or until the cake springs back when touched.

Serve warm or cold with whipped cream.

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Method