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Articles: Recipe


125g soft butter.
1 cup Sugar.
2 eggs.
1 teaspoon vanilla essence.
Half cup milk.
1 and a quarter cups of flour.
1 teaspoon mixed spice.
Half teaspoon ground nutmeg.
2 teaspoons baking powder.
6 rhubarb stalks.


Quarter cup brown sugar.
Half teaspoon mixed spice.
Quarter teaspoon ground nutmeg.
70grams packet slivered almonds.


Place butter, sugar, eggs, vanilla, milk, flour in a mixer bowl.
Beat on a low speed to combine. Then increase speed and mix on medium for 3 minutes.
Pour into a baking-paper-lined 20 x 30cm deep cake tin.
Cut leaves from rhubarb and discard. Trim ends and wash stalks.
Cut stalks into 2cm pieces and place over the surface of the batter.
Combine the topping ingredients together and then sprinkle over batter.


Bake at 180oC for 50 minutes to 1 hour or until the cake springs back when lightly touched.
Served warm or cold, cut into slices.
Serves 6 to 8.