RHUBARB CAKE III
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.
Provided by JPRESTON
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 61.3 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 328.1 mg, Sugar 40.4 g
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Priscilla Mwenelupembe
[email protected]This cake is a must-try for rhubarb lovers!
Stephanie Velazquez
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
John Eric
[email protected]I found this cake to be a bit dry. I would add more butter or oil next time.
BeatriX Grip
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Veronica Lethibelane
[email protected]I love the crumb topping on this cake. It adds a nice texture and flavor.
Devon Ricardos
[email protected]This cake is a great way to use up leftover rhubarb.
Ayanda Innocent
[email protected]This cake is perfect for summer. The rhubarb gives it a refreshing tartness.
Sheikh Nadeem
[email protected]I made this cake for a bake sale, and it sold out in minutes! Everyone loved it.
Amanuel Ayele
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful cake that's sure to impress your guests.
quack
[email protected]I've made this cake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Tariq khan Masood
[email protected]This cake is so easy to make, and it's absolutely delicious. I love the combination of rhubarb and strawberries. The cake is also very moist and flavorful.
Sahara Trickster
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best rhubarb cake he's ever had.
Gregory Northcote
[email protected]This cake is a bit tart, but in a good way. The rhubarb flavor really shines through. The cake is also very moist and flavorful. I would definitely recommend it.
Adrian Constantin
[email protected]I followed the recipe exactly, and the cake turned out perfectly. It was so easy to make, and it's absolutely delicious. I'll definitely be making this cake again and again.
Nakato Hadijah
[email protected]I'm not usually a fan of rhubarb, but this cake changed my mind. The rhubarb flavor is subtle and not at all overpowering. The cake is also very moist and flavorful.
Dan Roy
[email protected]I made this cake for a potluck, and it was a huge success! Everyone raved about how delicious it was. I'll definitely be making it again.
Diane Zinner
[email protected]This rhubarb cake is divine! The flavors are perfectly balanced, and the texture is moist and fluffy. I've made it several times now, and it's always a hit with my family and friends.