Moist and flavorful, this
rhubarb cake needs no icing as it is baked with a cinnamon-sugared
coconut topping.
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-inch baking 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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