Coconut-Rhubarb Spice Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 12-15 servings
Test Kitchen Approved
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.

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
Recipe Creator

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