Coconut-Rhubarb Spice Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 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
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1/2 cup shortening
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1-1/2 cups packed brown sugar
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1 large egg
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1-1/4 teaspoons vanilla extract
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2 cups all-purpose flour
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1-1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1 cup buttermilk
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2 cups finely chopped fresh or frozen rhubarb, thawed
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TOPPING:
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1/2 cup sugar
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1/2 cup sweetened shredded coconut
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1/2 cup chopped pecans
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1 teaspoon ground cinnamon
Directions
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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.
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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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