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Rhubarb Cake III

SUBMITTED BY: JPRESTON PHOTO BY: EARTHSEASKY

"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."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.8 star rating.
Read Reviews (11)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  45 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups finely chopped rhubarb
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped almonds
  •  
  • 4 tablespoons all-purpose flour
  • 4 tablespoons brown sugar
  • 4 tablespoons butter

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2004 by Flashsmith
Oh So good warm with whip cream! Just as good the next day cold with coffee! I doubled the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2003 by CANDYA
This was about the best rhubarb cake I've tasted. My husband loved it, I shared it with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2005 by SJANAE76
Mmmmmmm, nummy! This is excellent. Still warm from the oven, and delicious. Would be good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2003 by SHUSH52
More importantly my husband loved it. He ate 1/2 of the pan in one night. It stayed very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2005 by AUNTIE JUNE
What a wonderful recipe. In just the past two weeks I've made it twice. Everytime people... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by TINPEST
One cake wasn't enough!! I've made two more for my family and have taken three to work...and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2003 by Shawna
I made this and the neighbors all came over and it disappeared, it's very good. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2003 by MARIEMB
Very good cake. However, you wonder where the taste of rhubarb is gone... too much cinnamon... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2006 by BORNTOBAKE
Definitely a moist cake and like other reviewers, reduced the sugar by 1/2 c. Also OK to sub... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2008 by BABSKITCHEN