Description
A moist, tender cake with tangy rhubarb and a crunchy coconut crumble topping, perfect for spring or summer desserts.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup rolled oats
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and granulated sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla. Alternately add flour mixture and milk, mixing until just combined.
- Fold in rhubarb. Pour batter into prepared pan.
- For crumble: Combine coconut, brown sugar, and oats. Sprinkle evenly over batter.
- Bake for 40-45 minutes until golden and a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
You can customize the seasonings to taste.