Recipe by JPRESTON
"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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finely chopped rhubarb
1 1/2 cups
2 1/8 cups
finely chopped almonds
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!
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.
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.
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.
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
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.
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!!!
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 !
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 141
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