Coconut Rhubarb Dessert Recipe

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Coconut Rhubarb Dessert Recipe

Tricia Burton

By
@tlburton

This takes almost 2 bags of rhubarb. It calls for 4 cups, but I just add the little extra in, and it comes out fine. The original recipe called for butter drizzled, but I like to cut it in pats and put it over the top, it adds a nice even crust. One of my families favorites, and my sister in law said she really didn't care for rhubarb, but she liked this, and even request it when we have family gatherings. Enjoy!


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Rating:

Serves:

12

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

4 c
sliced fresh or frozen rhubarb
1 1/2 c
sugar
1 1/2 c
water
1 tsp
red food coloring, optional
1 pkg
butter pecan cake mix
1 c
flaked coconut
1/2 c
chopped pecans
2 stick
butter

Directions Step-By-Step

1
*Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Cut butter in pats and lay over top. *Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with vanilla ice cream if desired.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb, #Dessert