Baking

Rhubarb Cake with Coconut Topping

Posted by shitsnotthatdifficult on

Now that Spring is finally here, I am taking full advantage of having access to fresh Rhubarb. One of my favorite ways to use these sour stalks is by making rhubarb cake using an old family recipe. It’s absolutely delicious with a strong rhubarb flavor and added texture with the sugared coconut on top.

rhubarb cake

Coconut Rhubarb Cake

This recipe makes a 9×13 pan of cake. I highly recommend having your first slice while the cake is still warm, that is my favorite way to eat it. It keeps well for a few days, too.

Ingredients

Cake:

  • 4 cups of rhubarb, diced in quarter inch pieces (use 3 cups if you aren’t looking for an intense rhubarb flavor)
  • 1 cup brown sugar
  • 2 eggs, ideally room temperature
  • 1 stick of butter, softened (I use salted, so I will not be including additional salt in this recipe)
  • 2 tsp vanilla
  • 1 cup buttermilk
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2.5 (or up to 3) cups of flour

Topping:

  • 1 cup of unsweetened, shredded coconut
  • 0.25 cup sugar
  • 2 tsp cinnamon

The Process

  1. Begin by preheating your oven to 350 degrees and buttering a 9 by 13 pan.
  2. If you do not have buttermilk on hand, get a small bowl and add 1 tbsp to a cup of milk. Allow it to sit and curdle a but. I typically allow the mixture to sit for 5 minutes before adding to a recipe.
  3. In another bowl, add coconut, sugar, and cinnamon and mix well.
  4. In a large bowl, cream sugar and room-temperature together before adding eggs, buttermilk, and vanilla. combine well.
  5. Stir in flour, baking soda, and baking powder.
  6. gently fold in rhubarb. The consistency of the batter should resemble brownie batter. Add in a bit more flour at this point if necessary.
  7. add batter to the 9×13 pan and sprinkle the coconut topping over it. The topping should fully cover the batter.
  8. Place in the oven and cook for approximately 60 minutes or until a toothpick or fork comes out clean when poked in the center of the pan. The coconut topping should be browned and a bit crispy.
  9. Serve and Enjoy!

Please let me know if you make and enjoy this recipe and try some of the other recipes that we have posted!

Thanks! – Hailey

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