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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 402 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ cup butter
• 1 ½ cups white sugar
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• ½ cup flaked coconut
• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• ½ cup finely chopped almonds
• 2 ⅛ cups all-purpose flour
• 4 tablespoons brown sugar
• 2 cups finely chopped rhubarb

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.