Rhubarb Cake III

Rhubarb Cake III

21
JPRESTON 0

"A sweet, and wonderfully moist cake, using fresh rhubarb, with optional coconut and almonds! This cake disappears fast at our house and was adapted from a recipe that came from my mother in law."

Ingredients

45 m {{adjustedServings}} servings 401 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 1/2 cup 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 buttermilk. Fold in the rhubarb mixture. Stir in the coconut and chopped almonds. Pour batter into prepared pan.
  3. To make streusel topping: In a small bowl, combine 4 tablespoons flour and 4 tablespoons brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of cake.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

21
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Oh So good warm with whip cream! Just as good the next day cold with coffee! I doubled the rhubarb & cut 1/2 cup sugar out. Topping was just enough. I didn't have any almonds so I put in a littl...

Mmmmmmm, nummy! This is excellent. Still warm from the oven, and delicious. Would be good with some vanilla ice cream. I wouldn't have minded more rhubarb, but I used all that I had. Pr...

What a wonderful recipe. In just the past two weeks I've made it twice. Everytime people commented on how good it was and asked for the recipe. People could not believe it was rhubarb cake. ...