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Rhubarb Cake
This recipe was previously called "German Rhubarb Cake." I had this recipe for years, I think I got it from a family friend. I removed the word "German" because any German Rhubarb Cake recipes I have seen, all had a meringue topping. I'm thinking this was their adapted version because of the coconut and walnuts in the topping. This is delicious whether or not it has meringue and it's great served warm with vanilla ice cream. Ingredients
- Cake:
- 1/2 Cup Shortening or Vegetable Oil
- 1 1/2 Cup Packed Light Brown Sugar
- 1 Large Egg
- 1/2 Tsp. Salt
- 2 Cups Fresh Rhubarb, Chopped
- 2 Cups Plus 2 Tbsp. All Purpose Flour
- 1 Tsp. Baking Soda
- 1 Cup Buttermilk (See Tip)
- 1 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Allspice
- 1/4 Tsp. Ground Clove
- 1 Tsp. Vanilla Extract
- Topping:
- 1/2 Cup Granulated Sugar
- 1 Tsp. Ground Cinnamon
- 1/2 Cup Walnuts, Chopped or Sliced Almonds
- 1/2 Cup Shredded Coconut
Directions
- Preheat oven to 350°F.
- Mix shortening, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well. Then add rhubarb and set aside.
- In a medium bowl, mix flour and baking soda. Add flour and buttermilk to first bowl, alternating ingredients, lightly mixing in-between. Mix well and pour batter in a greased 9x13-Inch pan.
- In separate bowl, combine topping ingredient's. Sprinkle over cake batter in pan.
- Bake in a 350°F oven for 40 minutes or until a toothpick inserted in center comes out clean. Serve warm with vanilla ice cream or cool completely.
- Tip: You can substitute plain or vanilla non-fat yogurt for the buttermilk.
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