Rhubarb Cake for Mother’s Day
My favorite rhubarb dessert
Rhubarb Coconut Cake
When I see a cake recipe that calls for buttermilk I know it will be moist and have a slightly tangy, rich taste. This easy recipe from my late mother Sheila combines spring rhubarb with a coconut topping for a most unusual but delicious match. Bake one for your mom this Sunday!
Serve with crème frâiche or ice cream and a glass of Italian Muscato or a BC Dessert Wine.
Ingredients:
Topping:
1/2 cup brown sugar
1/4 cup butter
1/2 cup shredded, sweetened coconut
1 teaspoon cinnamon
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Cake:
2 cups chopped rhubarb
1 1/2 cups white sugar
2 cups flour
1 teaspoon baking soda
1/2 cup butter
1 egg
1 cup buttermilk
Source: Mara’s mother Sheila
Method:
Preheat the oven to 350°F. Grease a springform or 9″ square cake pan.
Mix the topping ingredients by hand in a small bowl until chunky
but well incorporated. Set aside.
Wash and chop the rhubarb into 1/2-inch pieces and sprinkle with
2 tablespoons of the white sugar to macerate.
In a medium bowl, whisk together the flour and baking soda, set
aside.
In the bowl of a standing mixer, combine the remaining sugar and
butter and beat with the paddle attachment on medium high speed
for 3 to 5 minutes.
Add the egg and buttermilk and mix on slow speed, scraping down
the sides of the bowl.
Add the dry ingredients and mix on slow speed just until
incorporated.
Add the rhubarb along with any juices and mix in with a rubber
spatula. Pour into the prepared pan and sprinkle the topping over of
the batter.
Bake for 30-40 minutes, or until a toothpick inserted in the center
comes out clean.