Coconut Rhubarb Cake

from Patti Elwell


½ cup Butter
1½ cup Brown Sugar
1 Egg
½ tsp. Salt
2 cup Flour
1 tsp. Baking Soda
1 cup Milk (Sour Milk may be used)
2 tsp. Vanilla
2 cup Rhubarb Chunks

  1. Cream butter and sugar. Mix in egg. Combine dry ingredients. Add to mixture alternately with milk and vanilla. Fold in rhubarb. Pour into 9×13 inch pan.


½ cup Coconut
½ tsp. Cinnamon
½ cup Sugar
½ cup Nuts, chopped (optional)

  1. Combine topping ingredients and sprinkle over batter.
  2. Bake at 350°  for 40 minutes.
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