Coconut Rhubarb Dessert Recipe
- 4 cups sliced fresh or frozen rhubarb
- 1-1/2 cups sugar
- 1-1/2 cups water
- 1/8 teaspoon red food coloring, optional
- 1 package butter pecan cake mix (regular size)
- 1 cup flaked coconut
- 1/2 cup chopped pecans
- 1/2 cup butter, melted
- Vanilla ice cream, optional
- 1. Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter.
- 2. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired. Yield: 12 servings.
1 each: 416 calories, 17g fat (9g saturated fat), 20mg cholesterol, 356mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 2g protein.
Reviews for Coconut Rhubarb Dessert
"Loved this recipe and it will be going into the "to keep and make again" folder."
"This is a great dessert. I tossed rhubarb with the sugar, put in greased pan, sprinkled dry cake mix over the top, melted butter with the water, poured over dry mix, and added pecand and coconut over top. Easy and perfect, no dry spots. I have used this recipe with other fruit too. Next time I make it with rhubarb I will add another cup making 5 cups and add 1/4 more sugar. My husband says ,"Great, more rhubarb next time!""
"Very nice but a little sweet. I'll use less sugar next time"
"This dessert is so... easy and so... good."
"Not sure what the consistency of this should be, but I think I did it really wrong. I thought I could skip the boil part because my rhubarb was frozen then thawed so it was already soft. Not a good idea. There was way too much moisture in it, I'm guessing because I didn't boil any out in the other step. FYI."
"I tried this dessert with fresh rhubarb from my garden and it was delicious. Will definitely make again..."
"This was excellent! I agree with Mary, nice to have a rhubrb recipe that's a little different. LOVED it. Thanks Connie."
"Absolutely AWESOME! Love to try new rhubarb recipes instead of the same old crisp...This is definetly a KEEPER...thank you Connie."
"This was awesome!! Yes, I had to bake longer than the recipe stated but that was not a big deal to me. I brought some to work and it got rave reviews here, as well!! I'll definitely be making this again!!"
"It was wonderful! I couldn't find rhubarb so I found some frozen mixed berries (blueberries, strawberries, raspberry's and blackberry's) so I used it in place of the rhubarb and it turned out GREAT! Definitely a remake. Hope to find some rhubarb next time! Thanks for sharing the recipe!"
"EXCELLENT recipe and was a hit! Gonna try it with strawberries too."
"i have never written a review before, but this recipe is the best i have ever made! i used frozen rhubarb, and tossed it with the sugar and some of the cake mix like another reviewer suggested, and it came out perfect! i did have to cook it for longer than 30 mins, though. more like 45 mins, but the wait was more than worth it! try it- it's the best!"
"I have made other variations of this dessert although I haven't made this one yet. I have fresh rhubarb frozen in my freezer and I'd like to make it. I have a family member allergic to coconut though - any suggestions on a substitution? Oatmeal maybe or do you think I can leave it out altogether?"
"This is a great recipe in itself, however it's a bit more complicated than it has to be. If the rhubarb you use is either frozen or fresh tender, simply toss the raw rhubarb with the sugar mixed with a tablespoon of flour or dry cake mix. Sprinkle the dry cake mix over the top of the uncooked rhubarb. Melt the butter in water and pour over the cake mix. Add the coconut and pecans (or any kind of nut if you use a different flavor cake mix) sprinkled on top and bake as directed. I've done this for years with all different kinds of mixes and fruit and it always turns out wonderfully. However one makes this it is necessary to crisscross the butter/or butter and water over the entire surface of the dry cake mix or you will have dry spots and those are icky."
"Everyone in my office loved this dessert!!"
"This is very delicious! My company enjoyed it, and asked for the recipe. However, even though my husband liked it a lot, he said it seemed more like a topping for ice cream, than the ice cream being a topping for the dessert. The dessert was better the next day reheated in the microwave. Also, the cake took 5 minutes longer to bake in my oven. As this dessert was nearing the end of its baking time, I noticed that the cake mix seemed powdery on top- instead of baking into the cake. So, I pressed the cake mix slightly down (with a spoon) into the wet rhubarb mix below. I think that you need to make sure that you sprinkle the cake mix perfectly evenly over the rhubarb mixture, and press the cake mix slightly into the rhubarb so that the cake mix absorbs some of the liquid. The very middle of my dessert ended up slightly powdery from the cake mix. So, the next time that I make this dessert, I am going to do what I explained above."
"I followed the recipe as written and had no problems. This was delicious!"
"I have had this in the oven about 45 mins now, and no way can I pull out a clean toothpick. If we were supposed to mix up the cake mix first, why isn't that stated & the ingredients listed? This recipe is very poorly written."
"I was preparing to make this recipe and find myself uncertain, as to whether to mix the cake according to the package directions before adding to the top of the rhubarb. Not sure how to get clarification."
"Very delicious but I had to bake about 15 minutes longer to get the liquid to set up and the topping to brown and crisp. Very tasty."
"This was awesome! Everyone absolutely loved it. I had to go to three stores before I found butter pecan cake mix though."