Print Options

Back to Coconut Rhubarb Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Rhubarb Dessert

 Coconut Rhubarb Dessert
What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. —Connie Korger, Green Bay, Wisconsin
12 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.
  • Bake 25-30 minutes or until a toothpick inserted near the center
  • comes out clean. Serve with ice cream if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (calculated without ice cream) equals 416 calories, 17 g fat (9 g saturated fat), 20 mg cholesterol, 356 mg sodium,

2 of 2

Coconut Rhubarb Dessert (continued)

Nutritional Facts: 66 g carbohydrate, 2 g fiber, 2 g protein.