Show Subscription Form




Coconut-Rhubarb Spice Cake Recipe
Coconut-Rhubarb Spice Cake Recipe photo by Taste of Home

Coconut-Rhubarb Spice Cake Recipe

Read Reviews (5)
4.83 5
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1-1/4 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Coconut-Rhubarb Spice Cake in Taste of Home August/September 2008, p59

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.

Reviews for Coconut-Rhubarb Spice Cake(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 14, 2014

Made twice, two weekends in a row, because it was such a hit! I used a glass pan and baked for 38 minutes and it was perfect. Second time I used pineapple b/c I was out of frozen rhubarb and it was still delicious! This is a keeper! A side of ice cream makes it extraordinary!

MY REVIEW
Reviewed Jun. 28, 2012

this cake was so good. the texture was so light and the flavors were perfect. I only used 1 cup brown sugar and we thought it was great

MY REVIEW
Reviewed May. 7, 2012

This is the best rhubarb cake I've ever

tasted! Making two in two days, one to

serve at cards tomorrow. Wouldn't change

a thing! Esp. like the topping.

MY REVIEW
Reviewed Jan. 31, 2011

Moist cake. Even non-rhubarb eaters would probably enjoy this cake. Careful not to burn the topping though!

MY REVIEW
Reviewed May. 23, 2010

Very moist cake. It's a hit whenever I take it to potlucks or family gatherings!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT