Coconut-Rhubarb Spiced Cake

By GmaJan12

Ingredients

• TOPPING:
• 1/2 cup shortening
• 1-1/2 cups packed brown sugar
• 1 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
• 1/2 cup sugar
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

Details

Servings 16

Preparation

Step 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.

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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.