About this recipe:A sweet, and wonderfully moist cake, using fresh rhubarb, with optional coconut and almonds! This cake disappears fast at our house.
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
300g caster sugar
1 teaspoon vanilla extract
40g desiccated coconut (optional)
50g finely chopped almonds (optional)
4 tablespoons plain flour
4 tablespoons dark brown soft sugar
4 tablespoons butter (50g)
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
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.
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.