Favourite Rhubarb Cake

Favourite Rhubarb Cake


49 people made this

About this recipe: A sweet, and wonderfully moist cake, using fresh rhubarb, with optional coconut and almonds! This cake disappears fast at our house.


Serves: 12 

  • 250g finely chopped rhubarb
  • 100g caster sugar
  • 275g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 125g butter
  • 300g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 250ml buttermilk
  • 40g desiccated coconut (optional)
  • 50g finely chopped almonds (optional)
  • Topping
  • 4 tablespoons plain flour
  • 4 tablespoons dark brown soft sugar
  • 4 tablespoons butter (50g)

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas mark 4. Grease and flour a 22x33cm (9x13 in) baking dish. In a small bowl, mix chopped rhubarb with 100g sugar; set aside. Sift together the flour, bicarb, salt, cinnamon and nutmeg. Set aside.
  2. In a large bowl, cream together 125g butter and 300g 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 (if using). Pour batter into prepared dish.
  3. To make streusel topping: In a small bowl, combine 4 tablespoons flour and 4 tablespoons brown sugar. Rub 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 skewer inserted into the centre of the cake comes out clean. Allow to cool before cutting.

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Reviews (1)


mmm so moist, easy to bake and lasted over a week in a air tight container; what little was left of it. I made mine with dairy- & wheat- free ingredience - 09 Aug 2013

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