Name: Coconut-Rhubarb Spice Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Rhubarb Spice Cake

1. 1/2 cup shortening -

2. 1-1/2 cups packed brown sugar -

3. 1 large egg -

4. 1-1/4 teaspoons vanilla extract -

5. 2 cups all-purpose flour -

6. 1-1/2 teaspoons ground cinnamon -

7. 1 teaspoon baking soda -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon ground allspice -

10. 1/4 teaspoon ground cloves -

11. 1 cup buttermilk -

12. 2 cups finely chopped fresh or frozen rhubarb, thawed -

13. Topping: -

14. 1/2 cup sugar -

15. 1/2 cup sweetened shredded coconut -

16. 1/2 cup chopped pecans -

17. 1 teaspoon ground cinnamon -

How to cook deliciously - Coconut-Rhubarb Spice Cake

1. Stage

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. Stage

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.