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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Vicki makes this for farmers' market. Ingredients:
1 1/2 cups diced rhubarb |
1/2 cup sugar |
2 cups flour |
1 1/2 cups sugar |
1/2 cup oil |
1 egg |
1 cup buttermilk |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon vanilla |
6 tablespoons butter |
1 cup coconut |
2/3 cup brown sugar |
1/4 cup milk |
1 cup chopped nuts |
Directions:
1. Mix rhubarb and 1/2 cup sugar and set aside.
2. Mix flour, 1-1/2 cups sugar, oil, egg, buttermilk, baking soda, cinnamon and vanilla.
3. Add to rhubarb mixture.
4. Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees Fahrenheit for 1 hour.
5. Combine butter, coconut, brown sugar, milk, and chopped nuts in a pan cook for 3 minutes.
6. Pour over cake while warm.
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