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Rhubarb Cake With Coconut Pecan Topping Recipe

Rhubarb Cake With Coconut-Pecan Topping

A soft buttermilk rhubarb cake baked beneath a sweet, crunchy layer of brown sugar, coconut, and pecans. This easy 13 x 9-inch dessert makes 12–16 servings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (240 ml) Buttermilk
  • 4 cups (about 450–500 g) Fresh rhubarb, chopped into approximately 1/2-inch pieces
Coconut-Pecan Topping
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/2 cup (about 40–45 g) Sweetened shredded coconut
  • 1/2 cup (about 55–60 g) Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 13 x 9-inch baking pan.
  2. Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk the flour, baking soda, and salt together in a separate bowl. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
  4. Mix only until the batter is combined, then gently fold in the chopped rhubarb. Spread the batter evenly in the prepared pan.
  5. Combine the brown sugar, shredded coconut, and chopped pecans. Sprinkle the mixture evenly over the batter.
  6. Bake for 40–50 minutes, checking near 40 minutes. The center should be set, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
  7. Cool the cake in the pan for at least 20 minutes before cutting. Serve plain, or add whipped cream or vanilla ice cream if desired.

Notes

Use fresh, firm rhubarb and cut it evenly. If using frozen rhubarb, thaw it completely and drain it well before adding it to the batter. Do not overmix after adding the flour, and remember that rhubarb moisture and oven performance can affect the baking time.