For a richer flavor, use brown butter in the streusel topping. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to equal 1 cup. Let it sit for 5 minutes before using. The cake can be stored in an airtight container at room temperature for up to 3 days.
Rhubarb Cake III
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS118
Experience the delightful tang of fresh rhubarb baked into a sumptuously moist cake. Enhanced with the subtle sweetness of coconut and the nutty crunch of almonds, this cake is a true testament to simple, comforting flavors. A family favorite, adapted from a cherished heirloom recipe.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol62 mg
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Fiber2 g
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Protein6 g
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Saturated Fat9 g
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Sodium328 mg
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Sugar40 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View 2 mins In a small bowl, combine the chopped rhubarb with 1/2 cup granulated sugar. Set aside to macerate. (2 minutes)
03 Step
Recipe View 5 mins In a separate bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening and spices. Set aside. (5 minutes)
04 Step
Recipe View 7 mins In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. This step is crucial for a tender crumb. (5-7 minutes)
05 Step
Recipe View 2 mins Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Stir in the vanilla extract. (2 minutes)
06 Step
Recipe View 5 mins Gradually add the sifted flour mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix. (5 minutes)
07 Step
Recipe View 3 mins Gently fold in the rhubarb mixture, along with the coconut and chopped almonds (if using). (3 minutes)
08 Step
Recipe View 2 mins Pour the batter evenly into the prepared baking pan. (2 minutes)
09 Step
Recipe View 5 mins Prepare the streusel topping: In a small bowl, combine the 4 tablespoons flour and 4 tablespoons brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
10 Step
Recipe View 1 mins Sprinkle the streusel topping evenly over the cake batter. (1 minute)
11 Step
Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (30-35 minutes)
12 Step
Recipe View 15 mins Let the cake cool in the pan for at least 15 minutes before slicing and serving. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Ardith Herman
Apr 18, 2025This cake is absolutely divine! The rhubarb adds the perfect amount of tartness, and the streusel topping is the perfect touch.
Brett Morissette
Mar 3, 2025The recipe was easy to follow, and the results were fantastic. I will definitely be making this again.
Katarina Rath
Feb 5, 2025I made this cake for a family gathering, and it was a huge hit! Everyone loved the combination of flavors and the moist texture.