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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

401.5 calories; 5.5 g protein; 61.3 g carbohydrates; 62.3 mg cholesterol; 328.1 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2004
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 little almond extract. We love the tid bits of cocoanut. really makes this cake special. I only had one egg so I put in a t. baking powder and it is so light and fluffy I might do it this way every time! Real butter is a must if you want that rich taste. Oh and the finished cake is very pretty with a golden brown top. Nice looking (quick and easy) company cake for us that have loads of rhubarb! Read More
(31)

Most helpful critical review

Rating: 3 stars
05/06/2006
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 it. Sprinkled black walnuts on top since we process our own nuts yearly. Read More
(6)
39 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2004
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 little almond extract. We love the tid bits of cocoanut. really makes this cake special. I only had one egg so I put in a t. baking powder and it is so light and fluffy I might do it this way every time! Real butter is a must if you want that rich taste. Oh and the finished cake is very pretty with a golden brown top. Nice looking (quick and easy) company cake for us that have loads of rhubarb! Read More
(31)
Rating: 5 stars
08/30/2005
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. I did do one thing different. After baking the cake according to the recipe, I made a the following frosting like my mom always did. Combine 6 Tbsp. melted butter, 2/3 cup brown sugar. 1/4 cup cream, 1 cup coconut and 1/2 tsp. vanilla. Spread on cake. Brown lightly under broiler. Thanks for the recipe. Read More
(17)
Rating: 5 stars
05/03/2005
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. Probably had more than the recipe called for too!:) I love rhubarb. The only changes that we made were: omitted nutmeg almonds and coconut. (I'm out of nutmeg and almonds and my son didn't want coconut in it.) I also added 1/2 cup of flax meal for added nutrition. Oh and I didn't have any buttermilk so I added 1 tsp. vinegar to 1 cup of regular milk. Read More
(15)
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Rating: 5 stars
07/30/2003
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 recipe that I will make again. Read More
(10)
Rating: 5 stars
08/09/2003
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!!! Read More
(9)
Rating: 5 stars
11/05/2009
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 coconut in the topping. This is going to be a dessert that will be used often. Thanks Read More
(9)
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Rating: 4 stars
07/30/2003
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! Read More
(8)
Rating: 5 stars
07/30/2003
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.... Read More
(7)
Rating: 5 stars
07/25/2008
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 of the problem may have been that the rhubarb developed a bit of a juice sitting in the sugar waiting to be added in. I think next time I would drain the juice although possibly that helped with the flavor. We loved the flavor it was just a little TOO moist and didn't cut neatly. Read More
(6)
Rating: 3 stars
05/06/2006
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 it. Sprinkled black walnuts on top since we process our own nuts yearly. Read More
(6)