A sweet confection combining tart rhubarb and distinctive nutmeg, this rhubarb nutmeg cake is easy to make. Featuring an especially delicious nutmeg flecked cream cheese frosting!
Preheat oven according to directions on cake package. Grease or spray two 8- or 9-inch round cake pans (or one 9x13 inch pan).
Toss chopped rhubarb with flour to help it keep from sinking to the bottom of the cake.
Prepare cake batter as directed on package. Add rhubarb and nutmeg to batter and stir to combine.
Pour into prepared cake pans. Bake as directed on the box or until a toothpick comes out clean.
Remove to a wire rack to cool completely before frosting.
Frosting:
Using an electric mixer (or you can do it by hand if you want an upper body work out), mix cream cheese, butter, milk, and vanilla until creamy.
Add powdered sugar one cup at a time, beating well after each addition. Add grated nutmeg with last cup. Mix until combined and smooth, and desired consistency.
Spread frosting on cooled cake. This is enough frosting for a layer cake or a 9×13 cake.
Optional: Grate additional nutmeg on top of cake to garnish.