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close up of rhubarb cake on a white plate
4.84 from 6 votes
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Fresh Rhubarb Cake

This buttery cake made with fresh rhubarb and topped with a coconut cinnamon topping. Amazing flavor!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Cuisine: American
Keyword: Fresh Rhubarb Cake
Servings: 12 servings
Calories: 327kcal
Author: an affair from the heart

Ingredients

  • For the CAKE:
  • 1 1/2 c. Brown sugar
  • 1/2 c. Butter
  • 2 eggs
  • 1 c. Milk
  • 2 c. Flour; sifted
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 2 c. Rhubarb chopped in small pieces
  • For the TOPPING:
  • 1/2 c. Sugar
  • 1/4 c. Cinnamon
  • 1 c. Coconut I did a little bit more

Instructions

  • Preheat oven to 350 degrees and grease a flour a 9x13 baking dish.
  • Combine topping ingredients and set aside.
  • Cream together sugar and butter, add eggs and beat till creamy.
  • Sift flour and dry ingredients together, add alternately with milk; add vanilla.
  • Fold in chopped rhubarb.
  • Pour into prepared dish and sprinkle with topping.
  • Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 354mg | Fiber: 3g | Sugar: 33g