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