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Coconut-Rhubarb Spice Cake Recipe

Coconut-Rhubarb Spice Cake Recipe

Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:16 servings


  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1-1/4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon


  • 1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 piece: 270 calories, 10g fat (3g saturated fat), 14mg cholesterol, 153mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 3g protein.

Reviews for Coconut-Rhubarb Spice Cake

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honeybr User ID: 151770 157875
Reviewed Jun. 8, 2014

"cake part is good--even better the next day.

The topping is too sweet. I will cut the amount of sugar in the topping in half or maybe make it more of a streusel-type topping."

aburgstede User ID: 2978775 63216
Reviewed Apr. 14, 2014

"Made twice, two weekends in a row, because it was such a hit! I used a glass pan and baked for 38 minutes and it was perfect. Second time I used pineapple b/c I was out of frozen rhubarb and it was still delicious! This is a keeper! A side of ice cream makes it extraordinary!"

amyheatwole User ID: 5298480 138933
Reviewed Jun. 28, 2012

"this cake was so good. the texture was so light and the flavors were perfect. I only used 1 cup brown sugar and we thought it was great"

dkolesar User ID: 3644466 82476
Reviewed May. 7, 2012

"This is the best rhubarb cake I've ever

tasted! Making two in two days, one to
serve at cards tomorrow. Wouldn't change
a thing! Esp. like the topping."

beckyleta User ID: 3988671 157484
Reviewed Jan. 31, 2011

"Moist cake. Even non-rhubarb eaters would probably enjoy this cake. Careful not to burn the topping though!"

dgines User ID: 1478468 82472
Reviewed May. 23, 2010

"Very moist cake. It's a hit whenever I take it to potlucks or family gatherings!"

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