Rhubarb Coconut Cake

slice of rhubarb cake on a white plate topped with whipped cream.

Published by Kate

This old fashioned rhubarb cake has a crunchy coconut pecan topping. It's perfect for spring!

4.50 from 14 votes

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings servings

Calories 287 kcal

Ingredients

For the cake:

¾ cup brown sugar
½ cup granulated sugar
½ cup butter softened
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (see notes for a homemade version)
2 cups chopped rhubarb

For the topping:

3 tablespoons butter
½ cup sugar
¼ teaspoon cinnamon
½ cup shredded coconut
½ cup chopped pecans
To serve: whipped cream or Cool Whip

Instructions

Preheat oven to 350°F. Grease a 13x9 inch baking pan with cooking spray.
Place ¾ cup brown sugar, ½ cup granulated sugar, and ½ cup butter (softened) in a large bowl. Mix on high with a hand mixer until light and fluffy. Add 1 egg and 1 teaspoon vanilla, and mix to combine.
In another large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Add half of the buttermilk to the butter/sugar mixture and mix to combine. Pour half of the flour mixture in, and stir with a spatula to combine. Repeat with the remaining buttermilk and flour mixture. Do not over mix the batter! Fold in 2 cups chopped rhubarb.
Spread the mixture into the greased 13x9 inch pan.
Cut the 3 tablespoons butter into small cubes. Place it in a medium bowl along with ½ cup sugar. Use your fingers to rub the butter into the sugar until the butter is in pea-size pieces. Stir in ¼ teaspoon cinnamon, ½ cup shredded coconut, and ½ cup chopped pecans. Scatter the mixture over the cake batter.
Bake for 45–50 minutes, or until a toothpick comes out clean. Let cool and serve with whipped cream or Cool Whip.

Notes

To make your own buttermilk, pour 1 tablespoon of vinegar into a glass measuring cup. Fill the cup to the 1-cup line with milk. That's it—you just made buttermilk! You can use white vinegar, apple cider vinegar, or white wine vinegar for the vinegar.

Any leftover cake can be stored at room temperature for 4–5 days or in the fridge for up to one week. Cover it tightly before storing.

Nutrition

Calories: 287kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 35mgSodium: 185mgPotassium: 133mgFiber: 1gSugar: 26gVitamin A: 320IUVitamin C: 1mgCalcium: 52mgIron: 1mg

Keyword rhubarb cake

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