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Rhubarb Cake recipe

Moist and flavorful, this rhubarb cakeneeds no icing as it is baked with a cinnamon-sugared coconuttopping.

Recipe: Rhubarb Cake

1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
2 large eggs, beaten
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
2 cups chopped rhubarb
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 cup sweetened flaked coconut

  • Preheat oven to 350°F (175°C).
  • Cream together brown sugar and butter;add beaten eggs.
  • Sift together flour, salt, baking powder,and baking soda. Add alternately with milk and vanilla.
  • Stir in chopped rhubarb.
  • Pour the batter into a greased 13 x 9-inchbaking pan.
  • Mix together sugar, cinnamon, and coconut;spread over the cake.
  • Bake for 40 to 50 minutes or until set.

    Makes 12 servings.


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  • Comments

    1 Comment


    Lovely cake – I thought the flavour was great, especially as I don’t actually really like rhubarb, just wanted to use up some that came in my veggie box! Agree with some of the other commenters that the cooking time was about 20-30 minutes longer than stated. Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

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