Rhubarb Cake III Recipe

Recipesfull introduces to you: Popular Recipes. (Rhubarb Cake III Recipe). A sweet, and wonderfully moist cake, using fresh rhubarb, with optional coconut and almonds! This cake disappears fast at our house and was adapted from a recipe that came from my mother in law.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 5 mins

Total: 45 mins

Servings: 12

Yield: 1 - 9x13 inch pan

Rhubarb Cake III Recipe

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

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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.

Step 2

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.

Step 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.

Step 4

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.

Nutritional Information

Rhubarb Cake III Recipe

Servings Per Recipe:12

Calories: 401.5

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 61.3g 20%

Dietary Fiber: 1.9g 8%

Sugars: 40.4g

Fat: 15.7g 24%

Saturated Fat: 8.7g 44%

Cholesterol: 62.3mg 21%

Vitamin A Iu: 422.4IU 8%

Niacin Equivalents: 2.8mg 21%

Vitamin C: 1.8mg 3%

Folate: 53.5mcg 13%

Calcium: 69.2mg 7%

Iron: 1.6mg 9%

Magnesium: 24.7mg 9%

Potassium: 178.9mg 5%

Sodium: 328.1mg 13%

Thiamin: 0.2mg 22%

Calories From Fat: 141.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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