Fresh Rhubarb Cake

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4.95 from 17 votes

Moist and buttery, this homemade Rhubarb Cake is made with sweet and tangy rhubarb and a crunchy topping made of cinnamon sugar and coconut, a fluffy cake that is perfect for dessert, but makes a fantastic brunch option, too!

Prep Time10

Cook Time45

Total Time55

Course: Cake & Cupcakes

Cuisine: American

Keyword: cinnamon sugar, Coconut, coffee cake, Fresh Rhubarb Cake, rhubarb, rhubarb dessert

Servings: servings

Calories: 344kcal

Equipment

Ingredients

For the CAKE:
1 1/2 cups Brown sugar
1/2 cup Butter
2 eggs
1 cup Milk
2 cups all purpose flour sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups Rhubarb chopped in small pieces
For the TOPPING:
1/2 cup Sugar
1/4 cup Cinnamon
1 cup 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.

Notes

I know that 1/4 cup of cinnamon seems like a lot - but I promise, the measurement is correct, and it makes such a lovely topping!

Store leftovers of this moist rhubarb cake in an airtight container or covered in plastic wrap or aluminum foil on the kitchen counter for 3-4 days. You can store the cake in the fridge to extend it’s shelf life. Eat straight from the fridge or bring it to room temperature. In the freezer, the cake will keep for up to 3 months.

Nutrition