Buttermilk Rhubarb Cake

    (35)
    40 minutes

    This cake combines rhubarb with desiccated coconut and almonds. It's deliciously sweet and very moist.


    27 people made this

    Ingredients
    Serves: 12 

    • 2 cups (250g) finely chopped rhubarb
    • 1/2 cup (100g) white sugar
    • 2 1/8 cups (265g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 125g butter
    • 1 1/2 cups (300g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) buttermilk
    • 1/2 cup (35g) desiccated coconut
    • 1/2 cup (50g) finely chopped almonds
    • 4 tablespoons (30g) plain flour
    • 4 tablespoons (60g) brown sugar
    • 60g butter

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, bicarb soda, salt, cinnamon and nutmeg. Set aside.
    2. In a large bowl, cream together 125g 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 centre of the cake comes out clean. Allow to cool.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (30)

    by
    25

    Oh So good warm with whip cream! Just as good the next day cold with coffee! I doubled the rhubarb & cut 1/2 cup sugar out. Topping was just enough. I didn't have any almonds so I put in a little almond extract. We love the tid bits of cocoanut. really makes this cake special. I only had one egg so I put in a t. baking powder and it is so light and fluffy I might do it this way every time! Real butter is a must if you want that rich taste. Oh, and the finished cake is very pretty with a golden brown top. Nice looking (quick and easy) company cake for us that have loads of rhubarb!  -  26 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    14

    Mmmmmmm, nummy! This is excellent. Still warm from the oven, and delicious. Would be good with some vanilla ice cream. I wouldn't have minded more rhubarb, but I used all that I had. Probably had more than the recipe called for too! I love rhubarb. The only changes that we made were: omitted nutmeg, almonds and coconut. (I'm out of nutmeg and almonds and my son didn't want coconut in it.) I also added 1/2 cup of flax meal for added nutrition. Oh, and I didn't have any buttermilk, so I added 1 tsp. vinegar to 1 cup of regular milk.  -  03 May 2005  (Review from Allrecipes USA and Canada)

    by
    11

    What a wonderful recipe. In just the past two weeks I've made it twice. Everytime people commented on how good it was and asked for the recipe. People could not believe it was rhubarb cake. I did do one thing different. After baking the cake according to the recipe, I made a the following frosting like my mom always did. Combine 6 Tbsp. melted butter, 2/3 cup brown sugar. 1/4 cup cream, 1 cup coconut and 1/2 tsp. vanilla. Spread on cake. Brown lightly under broiler. Thanks for the recipe.  -  30 Aug 2005  (Review from Allrecipes USA and Canada)

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