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Coconut Rhubarb Dessert Recipe

Coconut Rhubarb Dessert Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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 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, 66 g carbohydrate, 2 g fiber, 2 g protein.