Fresh Rhubarb Cake

This rhubarb cake is HANDS DOWN my favorite way to use rhubarb.  Last summer I was given a whole big bunch of it, and asked my followers on facebook if they had any good tried and true recipes for rhubarb.  One reader, April H., shared her recipe for this rhubarb cake.  I made it on the spot, but we ate it so fast that I never took any photos.  So,  this summer when my Mother in Law brought me some, I knew right away what I was making!

I have to tell you that even if you are not a huge fan of rhubarb, or a huge fan of coconut, this recipe will make you a believer.  The cake is just amazing.  I swear I could just eat the batter with a spoon!! It’s a super buttery cake, with some chopped rhubarb folded in.  The topping is a wonderful spiced crumb topping made of coconut, sugar and lots of cinnamon. I actually read and re-read the amount, 1/4 cup of cinnamon?!  That seemed like A LOT, but trust me, it’s amazing.

I personally think that this tastes like a really good quality coffee cake.  Maybe it’s just because I eat it for breakfast and that makes me feel better?

4.84 from 6 votes

Print Recipe

Fresh Rhubarb Cake

This buttery cake made with fresh rhubarb and topped with a coconut cinnamon topping. Amazing flavor!

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Cuisine: American

Keyword: Fresh Rhubarb Cake

Servings: 12 servings

Calories: 327kcal

Author: an affair from the heart

Cook ModePrevent your screen from going dark

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

I love cakes with fresh fruits folded in.  If you do, too, you might want to also take a peek at these:

Banana Bread Cake with Brown Butter Cream Cheese Frosting

Fresh Apple Cake

Strawberries and Cream Cake

Peaches & Cream Spice Cake