adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb Cake III
Rhubarb Cake III
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious rhubarb cake topped with coconut and almonds, a beloved recipe from my mother-in-law.
Ingredients:
  • 2 cups finely chopped rhubarb
  • 0.5 cup butter
  • 1.5 cups white sugar
  • 2.125 cups all-purpose flour
  • 1 cup buttermilk
  • 0.5 cup flaked coconut
  • 0.5 cup finely chopped almonds
  • 4 tablespoons all-purpose flour
  • 4 tablespoons brown sugar
  • 4 tablespoons butter
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9x13 inch pan by greasing and flouring it. In a small bowl, combine chopped rhubarb with 1/2 cup of sugar. In another bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Set both mixtures aside.
  • Start by blending 1/2 cup of butter and 1 1/2 cups of sugar in a large bowl until fluffy. Add eggs one at a time and mix well, then incorporate vanilla. Alternate mixing in the flour mixture and buttermilk. Gently fold in the rhubarb mixture, coconut, and chopped almonds. Transfer the batter to the prepared pan.
  • For the streusel topping: Mix 4 tablespoons flour and 4 tablespoons brown sugar in a small bowl. Use butter to create a crumbly texture. Sprinkle over the cake.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Let it cool.

Similar Recipes