Moist Rhubarb Cake

A sweet and wonderfully moist rhubarb cake that features optional coconut and almonds. It's the perfect sweet treat for your next social gathering.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 402 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• 4 tablespoons brown sugar
• 2 cups finely chopped rhubarb
• 0.5 cup butter
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 1.5 cups white sugar
• 0.5 cup flaked coconut
• 0.5 cup finely chopped almonds
• 2.125 cups all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 2

Mix chopped rhubarb with 1/2 cup sugar in a small bowl; set aside. Sift 2 1/8 cups flour, baking soda, cinnamon, nutmeg, and salt together; set aside.

Step 3

Cream 1 1/2 cup sugar and 1/2 cup butter together in a large bowl, until light and fluffy. Beat in eggs one at a time; stir in vanilla. Beat in flour mixture alternately with buttermilk. Fold in rhubarb mixture. Stir in coconut and chopped almonds. Pour batter into prepared pan.

Step 4

Combine 4 tablespoons flour and brown sugar in a small bowl. Cut in 4 tablespoons butter until streusel mixture resembles coarse crumbs. Sprinkle on top of cake.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool.