COCONUT-RHUBARB SPICE CAKE

Coconut-Rhubarb Spice Cake image

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

Provided by Taste of Home

Time 1h

Yield 12-15 servings.

Number Of Ingredients 17

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

Steps:

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., 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.

Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.