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Coconut Rhubarb Spice Cake

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Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Packed brown sugar 1 1⁄2 Cup (24 tbs)
  Egg 1
  Vanilla extract 1 1⁄4 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 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)
For topping
  Sugar 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Rhubarb
Interest: 
Healthy

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