Buttermilk Rhubarb Cake

Buttermilk Rhubarb Cake


27 people made this

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


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

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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