Rhubarb Cake Iii Recipe

Name: Rhubarb Cake Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely chopped rhubarb; 1/2 cup white sugar; 1/2 cup butter; 1 1/2 cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 2 1/8 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup buttermilk; 1/2 cup flaked coconut; 1/2 cup finely chopped almonds; 4 tablespoons all-purpose flour; 4 tablespoons brown sugar; 4 tablespoons butter

Servings: persons

2 cups finely chopped rhubarb
1/2 cup white sugar
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup flaked coconut
1/2 cup finely chopped almonds
4 tablespoons all-purpose flour
4 tablespoons brown sugar
4 tablespoons butter

1
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.
2
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.
3
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.
4
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.

1623

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups finely chopped rhubarb, 1/2 cup white sugar, 1/2 cup butter, 1 1/2 cups white sugar, and more.

Yes, Rhubarb Cake Iii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake Iii

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