Coconut Rhubarb Dessert
TIME: Prep: 25 min. Bake: 25 min.
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
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. Yield: 12 servings.
Just printing this out - love using rhubarb....see http://thewiveswithknives.blogspot.com/ today for another recipe!
ReplyDeleteEverytime I see a recipe using rhubarb, it reminds me of my mother. She would have enjoyed this recipe. Thanks for sharing.
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