A sweet and wonderfully moist cake, made with fresh rhubarb and featuring optional coconut and almonds. This cake disappears quickly at our house and was adapted from a recipe by my mother-in-law.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
402 Calories
Recipe Instructions
Step 1
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.
Step 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.
Step 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.
Step 4
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.