Coconut-Rhubarb Spice Cake Recipe

Coconut-Rhubarb Spice Cake Recipe photo by Taste of Home

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Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming

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Coconut-Rhubarb Spice Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 16 Servings

20 40 60

Ingredients

1/2 cup shortening
1-1/2 cups packed brown sugar
1 egg
1-1/4 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup buttermilk
2 cups finely chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 270 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 153 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Coconut-Rhubarb Spice Cake in Taste of Home August/September 2008, p59