Coconut-Rhubarb Spice Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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 egg |
1-1/4 teaspoons vanilla extract |
2 cups king arthur unbleached 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 flaked 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 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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