Ingredients for Vicki's Rhubarb Cake
- 4 cups chopped rhubarb
- Sugar
- 2 1/2 cups all-purpose flour
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 cup shredded coconut
- 1/2 cup packed brown sugar
- 1/4 cup milk
- Nuts
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How to Make Vicki's Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 4 cups chopped rhubarb and 1/2 cup granulated sugar. Set aside.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Gently fold the rhubarb mixture into the wet ingredients until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the crumble topping: In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup shredded coconut, 1/2 cup packed brown sugar, 1/4 cup milk, and 1/2 cup chopped pecans. Cook over medium heat, stirring frequently, for 3-5 minutes, or until the mixture is bubbly and slightly thickened.
- Once the cake is baked, let it cool slightly before pouring the warm crumble topping evenly over the surface. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
227g
Fat
61g
Carbs
27g
