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Rhubarb Cake III

Rated as 4.8 out of 5 Stars

"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."
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45 m servings 401 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)


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  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.

Nutrition Facts

Per Serving: 401 calories; 15.7 g fat; 61.3 g carbohydrates; 5.5 g protein; 62 mg cholesterol; 328 mg sodium. Full nutrition

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  1. 35 Ratings

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Most helpful positive review

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...

Most helpful critical review

Definitely a moist cake and like other reviewers, reduced the sugar by 1/2 c. Also OK to sub half the white flour for whole-wheat flour. No need to grease pan. Omitted topping too. Didn't need ...

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Least positive

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. ...

This was about the best rhubarb cake I've tasted. My husband loved it, I shared it with a neighbor and he called and raved about it. I also added coconut to the topping mixture. This is a rec...

This is an excellant cake. The only changes I made were I used stewed rhubarb instead of the sliced, I had stewed the rhubarb for dessert one nite and had stewed left. I did use oatmeal and coco...

One cake wasn't enough!! I've made two more for my family and have taken three to work...and this all in the last week!!! This recipe is going to be a summer-time staple at our house!!!

Very good cake. However, you wonder where the taste of rhubarb is gone... too much cinnamon for my European taste (I'm French), but a great base recipe for an every day cake !

More importantly my husband loved it. He ate 1/2 of the pan in one night. It stayed very fresh. Did leave out the coconut,almonds, and nutmeg as my son has a nut allergy. He loved it too....

This was very good and very sweet, even though I cut back on the sugar to 1 cup, as others have recommended. I baked mine for the full 35 mins. and it could have used more time. I think part o...