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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb coconut cake Recipe

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This recipe for Rhubarb coconut cake is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 4 cups sliced fresh or frozen rhubarb
• 1-1/2 cups sugar
• 1-1/2 cups water
• 1/8 teaspoon red food coloring, optional
• 1 package (18-1/4 ounces) butter pecan cake mix
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• Vanilla ice cream, optional
Directions:
Directions:
• In a large saucepan, combine the rhubarb, sugar, water and food coloring if desired. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with ice cream if desired.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30

 

 

 

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