Coconut Rhubarb Spice Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Chopped rhubarb||2 Cup (32 tbs) (Fresh / Frozen, Thawed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
In a large mixing bowl, cream the shortening and brown sugar until light and fluffy.
Add the egg and vanilla; beat well.
Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to creamed mixture alternately with buttermilk.
Fold in the rhubarb.
Pour batter into a greased 13-in.x 9-in.x 2-in. baking dish.
Combine topping ingredients; sprinkle over the top.
Bake at 350 degree for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.