Rhubarb cake is sweet and moist and features the flavors of coconut and cinnamon along with fresh rhubarb.
Course: Dessert
Keyword: cake, cinnamon, coconut, German frosting, moist, rhubarb
Ingredients
Cake Ingredients
1cuprhubarbdiced finely
2cupssugardivided
2cupsflour
1/2cupcanola oil
1egg
1cupmilk with about 1 tablespoon white vinegar
1teaspoonbaking soda
2teaspoonscinnamon
2teaspoonsvanilla
Frosting Ingredients
6tablespoonsbutter or margarine
1cupcoconut
2/3cupbrown sugar
1/4cupmilk
1cupchopped nutsI used walnuts
Instructions
Grease and flour a 9-by-13-inch cake pan and set it aside. Preheat the oven to 350 degrees.
Place the rhubarb in a bowl with 1/2 cup sugar and set it aside while combining the other ingredients. (If you're worried about how sour your rhubarb is, give it a taste before adding the sugar. Mine was especially tart, so I added a few extra tablespoons of sugar just to be sure.)
Beat together the flour, remaining sugar, oil, egg, sour milk, baking soda, cinnamon and vanilla until well-combined. Mix in the rhubarb.
Pour the cake batter into the prepared pan and bake for one hour or until a toothpick inserted near the center comes out clean.
When the cake is almost done, combine all of the ingredients for the frosting in a small saucepan over medium heat, stirring regularly, until the butter is melted and everything is well-combined. Pour the frosting evenly over the cake while it is still warm.