The warmer months are the ideal time to enjoy this arugula (rocket) salad with pineapple and red onion. It’s one of my go-to healthy recipes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 cups finely chopped rhubarb
- ½ cup white sugar
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ⅛ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup flaked coconut
- ½ cup finely chopped almonds
- 4 tablespoons all-purpose flour
- 4 tablespoons brown sugar
- 4 tablespoons butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 328 mg |
| Sugars | 40 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the suggestions of others(to reduce the sugar) and the result was a big hit. Many people commented on it. It’s a keeper recipe for a large crowd.
Turned out great! We substituted half of the cane sugar for coconut sugar.
This was delicious. I added a box of strawberry jello for color mostly and reduced sugar by 1/2 cup. Also used extra coconut in the streusel topping. I would reduce sugar again by 1/4 cup if I make it again. Nicely moist cake.
Was very good and moist, didn’t have any almonds so I used chopped pecans instead.
I followed the recipe and made no changes. I think the only thing I might change when I make it again (which I will) is add a little more rhubarb. Otherwise, we loved it!
Sooo good! Very moist cake with a perfect balance of tart and sweet. I used 1 cup whole wheat flour, 1 1/8 cup white flour. Increased rhubarb to about 3 cups. Baked for closer to 40 minutes to ensure centre was done. Definitely adding this recipe to my seasonal rhubarb recipe rotation!
This was such a good dessert! I cut the sugar in half, did not add the coconut or almonds, and I did not put any of the crumble topping on the cake. I served the cake to my family, topped with a dollop of lite whipped topping. It was a hit with everýone and calories were kept under control! Will definitely bake this again and again!
Tangy and sweet. It was very tasty
I made this cake with fresh rhubarb this season. I took it to my office and it was a big hit. I had many many compliments. I didn’t change anything and yes, I would make it again.
Very tasty, increased ingredients by 1/2 for a large 9×13 pan.
I halved the sugar and used Strawberry Kefir instead of buttermilk doubled the Rhbarb and cooked it 40 min . It turned out awesome. It is one of my favorite Rhbard recipes!!
My husband said it’s the best cake he’s ever eaten! I put 4 cups of rhubarb in it, and I didn’t have any buttermilk, so I substituted with sour cream. It came out beautifully, moist, and according to the “rhubarb expert,” completely delicious. His only suggestion is more rhubarb!
Absolutely delicious!! Will make again and again. Loved the addition of the almonds/coconut. Very moist cake, dense and flavorful. I made it with cream cheese frosting (instead of the streusel topping) for my birthday and it received rave reviews. Also used 2-3 cups of rhubarb that had been in my freezer for a few months. Very happy to have found this recipe.
Wonderful recipe. Will make this often. My family of four – with two teenagers – loves it!
So good!! Every Saturday I make a different dessert recipe from allrecipes….this weekend it was this one. Only change was didn’t have any almonds so I used 1 tablespoon of Disaronno. The family Loved it even my picky 16yo. It’s a keeper!!
Make this cake! Double the rhubarb. Only use 1cup of sugar. I used 1 cup whole wheat flour and 1 1/8 cup white flour. This was absolutely perfect. I made it for my hisband’s birthday and everyone loved it. If you are looking for a rhubarb cake recipe, look no further.
Just pulled it out of the oven it smells awesome cant wait for it to cool! Looks soft and very moist and very easy to make. AAA+++
Made this cake for our Snowmobile Picnic Sunday and everyone there who had some loved it-have another cooking in the oven now-Thank you .Caroline
EXCELLENT THE COCONUT AND ALMONDS MIX WELL THANKS FOR SHARING…
Very yummy. As suggested, I used only a cup of sugar.
i made this last night and it was devoured!! very easy to make!