Rhubarb Cake III Recipe - Allrecipes.com
Rhubarb Cake III Recipe
  • READY IN 45 mins

Rhubarb Cake III

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    45 mins


  1. 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.
  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.
  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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

Most Helpful Critical Review
May 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.


25 Ratings

May 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.

Aug 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.

Jul 29, 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.

Nov 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

Aug 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!!!

Jul 29, 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 !


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 61.3 g
  • 20%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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