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TEST KITCHEN APPROVED

Coconut-Rhubarb Spice Cake

Name: Coconut-Rhubarb Spice Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12-15 servings
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Ralph and Geneva Baird, Basin, Wyoming

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Coconut-Rhubarb Spice Cake

6 Reviews Add your review

Yield:12-15 servings

Prep:20 min

Cook:40 min

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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

Text Ingredients

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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.