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Coconut-Rhubarb Spice Cake

Total Time

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

Makes

12-15 servings

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

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 large 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 sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

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 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 270 calories, 10g fat (3g saturated fat), 14mg cholesterol, 153mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 3g protein.

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